Pork > Stew

Erik Ași's Spicy Pork and Rice Stew Recipe

Ingredients with Measurements:
- 1 lb. pork shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tbsp. tomato paste
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 bay leaf
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 oz.) diced tomatoes, undrained
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula

Step-by-step instructions:
1. Heat a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.
2. Add the onion, garlic, bell peppers, and jalapeño pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and bay leaf to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.
4. Add the rice, chicken broth, and diced tomatoes to the pot. Stir to combine and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Return the pork to the pot and stir to combine. Cook for an additional 5-10 minutes, or until the pork is heated through.
7. Season with salt and black pepper, to taste.
8. Serve hot, garnished with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the pork
Low heat for simmering the stew
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 41g
Protein: 24g
Sodium: 600mg
Sugar: 6g

Substitutions for ingredients:
- Pork shoulder can be substituted with boneless pork loin or tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.

Variations:
- Add a can of drained and rinsed black beans or kidney beans for extra protein and fiber.
- Use brown rice instead of white rice for a healthier option.
- Add a can of corn or diced green chilies for extra flavor and texture.
- Top with shredded cheese or sour cream for a creamy finish.

Tips and tricks:
- Cut the pork into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the stew to prevent the rice from sticking to the bottom of the pot.
- Adjust the amount of chili powder and jalapeño pepper to your desired level of spiciness.

Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh cilantro on top.

Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado, or lime wedges.

Pairings:
Serve the stew with warm tortillas or crusty bread for dipping.

Suggested side dishes:
- Mexican-style corn on the cob
- Roasted sweet potatoes
- Grilled zucchini or squash
- Green salad with avocado and lime dressing

Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the rice is not cooked through, add more liquid and continue to simmer until tender.

Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.

Food history:
This recipe is inspired by traditional Mexican stews that often feature pork, rice, and spicy peppers.

Flavor profiles:
This stew is savory, spicy, and slightly smoky from the addition of smoked paprika.

Serving suggestions:
Serve the stew with a side of warm tortillas or crusty bread for dipping.

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Taste: Spicy, Savory, Smoky, Tangy, Umami