Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, arroz amarillo con carnitas/ achiote rice supper with pork carnitas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook arroz amarillo con carnitas/ achiote rice supper with pork carnitas using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:
- Prepare Carnita
- Make ready 1 lb bonelss pork shoulder, cut into 1 inch squares
- Make ready 1 tbsp fresh lime juice
- Get 1 each poblano chile
- Prepare 1 cup cooked peas
- Prepare 1 cup rice
- Get 1 small white onion
- Make ready 2 cup broth (pork)
- Take 2 medium carrots
- Prepare Garlicky achiote seasoning paste
- Take 2 tbsp achiote paste
- Make ready 2 tsp allspice
- Make ready 1 tsp black pepper
- Get 1 1/2 tsp dried oregano
- Get 3 tbsp cider vinegar
- Prepare 6 clove garlic
- Prepare 1 tbsp cilantro for garnish
Steps to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:
- Mix achiote paste allspice, black pepper, oregano and vinegar. Roughly chop garlic, sprinkle with salt. Mix into a paste by blending with the back of a spoon. Add a little water if necessary until it is a thick spreadable paste. Add broth and heat to simmer.
- Cut pork into 1 1/2 inch cubes place in a heavy-bottomed saucepan.
- Cook uncovered until meat is browned evenly. Remove meat, pour off all but enough fat to coat bottom pan. Set aside.
- Broil chile until blistered and blacken on all sides.
- Cover with kitchen towel and let stand 5 minutes.
- Peel pepper, cut out seed pod and dice.
- Add rice and onion to pan with drippings.
- Cook and stir until onion begins to brown. Add broth with spices, browned pork, chile, and carrots.
- Stir once scraping rice from sides of the pan. Cook medium low for 15 minutes. Once rice is almost ready, stir in cooked peas, re-cover and let stand 5 to 10 minutes for rice to complete cooking. Salt to taste. Garnish with fresh cilantro and lime juice. This recipe is adapted from Rick Bayless' Mexican Kitchen recipe Achiote Rice Supper with Pork Carnitas
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