ARROZ ATOLLADO (COLOMBIAN-STYLE PORK RISOTTO)
ARROZ ATOLLADO (COLOMBIAN-STYLE PORK RISOTTO) might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 10 and costs $1.8 per serving. One serving contains 273 calories, 20g of protein, and 7g of fat. This recipe from My Colombian Recipes requires vegetable oil, salt, garlic cloves, and scallions. It is a rather cheap recipe for fans of Mediterranean food. 551 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. Users who liked this recipe also liked Arroz Chino Al Estilo Colombiano (Colombian-Style Fried Rice), Arroz Atollado de Pollo y Chorizo, and Arroz Atollado con Carne Ahumada (Rice with Smoked Beef).
Servings: 10
Ingredients:
4 cups chicken broth and more as necessary
3 tablespoons chopped fresh cilantro for garnish
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon fresh ground pepper
½ pound boneless pork loin ribs, cut into 1”x1” cubes
1 pound pork sirloin, cut into 1”x1” cubes
2 cups potatoes cut into 1 1/2- inch pieces
3 tablespoons sweet red pepper, chopped
¼ teaspoon salt
11/2 cups scallions, chopped
2 cups fresh tomatoes, chopped
3 tablespoons vegetable oil
4 cups water
1 1/2 cups white rice
2 chorizos or smoked sausage, sliced
Equipment:
dutch oven
pot
sauce pan
Cooking instruction summary:
PORK STOCK:Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the pork and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.HOGAO:When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, sazon goya, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set asideRICE:Remove the pork from the liquid and set aside. Strain the stock and measure, you should have 6 cups, if not add more chicken broth.In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium–low and simmer uncovered for 20 minutes, stirring occasionally.Add the potatoes and chorzio and cook for an additional 15 minutes. This rice should have a consistency similar to risotto. Remove from the heat and sprinkle with cilantro and serve.
Step by step:
Remove from the heat a set asideRICE
1. Remove the pork from the liquid and set aside. Strain the stock and measure, you should have 6 cups, if not add more chicken broth.In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium–low and simmer uncovered for 20 minutes, stirring occasionally.
2. Add the potatoes and chorzio and cook for an additional 15 minutes. This rice should have a consistency similar to risotto.
3. Remove from the heat and sprinkle with cilantro and serve.
PORK STOCK
1. Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat.
2. Add the pork and cook about 2 to 3 minutes on each side, until just cooked on the outside.
3. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.HOGAO:When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, sazon goya, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often.
Nutrition Information:
covered percent of daily need
