Puerco Rojo (Pork with Red Sauce and Rice) By Chef Wendy Lopez
Ingredients:
3 lbs pork shoulder, cubed 1 tsp salt
1 T oil
1 med white onion, diced 1 clove garlic, minced
1 tablespoon paprika
1⁄2 tablespoon chili powder 8oz tomatillos, diced
1 7 oz can of chipotles
8oz canned diced tomatoes 1 cup stock
1 cup rice
1 lemon, sliced
2 sprigs of Thyme
1⁄2 bunch of cilantro
10 oz fresh green beans slices
Directions:
1. In a 3 qt sauté pan preheated to med- high. Add oil, pork chunks and allow to get golden brown, add salt and sear for about 10 min,
2. Remove the pork add diced onion, garlic, and sweat until tender add paprika, chili powder and toast for a min or 2.
3. Add the diced tomato, diced tomatillos, chipoltes, stock, cook for 5-6 min. Using a potato masher press all the ingredients together working them down into a lose paste.
4. Add the seared pork and cook for 10 mid high heat. Add salt to taste. Reduce by half.
5. Add raw jasmine rice, 1⁄2 lemon slices, and thyme. Turn the flame down to low and cook for 15 min.
6. Turn off the heat, Add the fresh green beans, and let rest for 15 min. stir with a fork garnish with cilantro.
