Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound of pork shoulder, diced
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of tomato sauce
- 1/4 cup of apple cider vinegar
- 1/4 cup of orange juice
- 1/4 cup of water
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet with a lid
- Rice cooker or pot with a lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
2. In the meantime, heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic and cook for 2-3 minutes until softened.
3. Add the diced pork shoulder to the skillet and cook for 5-7 minutes until browned on all sides.
4. Add the cumin, oregano, salt, and black pepper to the skillet and stir to combine.
5. Add the tomato sauce, apple cider vinegar, orange juice, and water to the skillet and stir to combine.
6. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 30-40 minutes until the pork is tender and the sauce has thickened.
7. To assemble the rice bowl, divide the cooked rice among four bowls. Top each bowl with a generous scoop of the chilorio pork mixture.
8. Garnish each bowl with sliced avocado, fresh cilantro, and a lime wedge.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Skillet: medium-high heat
- Rice cooker or pot: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g
- Fiber: 5g
- Sugar: 8g
- Sodium: 800mg
Substitutions for ingredients:
- White rice: brown rice, quinoa, or cauliflower rice
- Pork shoulder: chicken thighs, beef chuck, or tofu
- Tomato sauce: diced tomatoes, salsa, or tomato paste
- Apple cider vinegar: white vinegar, red wine vinegar, or lime juice
- Orange juice: pineapple juice, grapefruit juice, or lime juice
- Avocado: guacamole, sliced cucumber, or pickled jalapenos
- Cilantro: parsley, basil, or scallions
Variations:
- Add black beans, corn, or diced bell peppers to the rice bowl for extra flavor and texture.
- Serve the chilorio pork mixture over tortilla chips or in a burrito for a different presentation.
- Use the leftover chilorio pork mixture to make tacos, quesadillas, or a sandwich.
Tips and tricks:
- Use a sharp knife to dice the pork shoulder into bite-sized pieces.
- Don't skip the step of browning the pork shoulder before adding the sauce. It adds flavor and texture to the dish.
- Adjust the seasoning to your liking by adding more or less salt, cumin, or oregano.
- Make the chilorio pork mixture ahead of time and reheat it before serving.
Storage instructions:
- Store the leftover chilorio pork mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chilorio pork mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the rice bowl in a colorful bowl or plate for a vibrant presentation.
- Garnish the rice bowl with additional toppings such as diced tomatoes, shredded cheese, or sour cream.
Garnishes:
- Sliced avocado
- Fresh cilantro
- Lime wedges
Pairings:
- Serve the chilorio rice bowl with a side of black beans, corn, or a simple green salad.
Suggested side dishes:
- Black beans and corn salad
- Grilled vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the chilorio pork mixture is too thick, add more water or orange juice to thin it out.
Food safety advice:
- Make sure the pork shoulder is cooked to an internal temperature of 145°F to ensure it's safe to eat.
- Store the leftover chilorio pork mixture in the refrigerator within 2 hours of cooking.
Food history:
- Chilorio is a traditional Mexican dish from the state of Sinaloa. It's made with pork that's been marinated in a mixture of chiles, vinegar, and spices, then slow-cooked until tender.
Flavor profiles:
- The chilorio pork mixture is savory, tangy, and slightly spicy, with hints of cumin, oregano, and tomato.
- The rice is fluffy and mild, providing a neutral base for the flavorful pork mixture.
- The avocado adds creaminess and freshness, while the cilantro and lime add brightness and acidity.
Serving suggestions:
- Serve the chilorio rice bowl as a main dish for lunch or dinner.
- Make a larger batch and serve it at a party or potluck.
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Region: Mexican