Latin American Pork and Rice

Name: Latin American Pork and Rice
Yield: Serves 4-6
Ingredients: 6 cups, water; 1 3/4 pounds, boneless pork butt roast, trimmed and cut into 1-inch pieces; 1 , onion, peeled and quartered through root end; 3 , garlic cloves, peeled and smashed; 2 , bay leaves; 1 tablespoon, salt; 2 tablespoons, vegetable oil; 1 , red bell pepper, stemmed, seeded, and chopped; 1 , onion, chopped; 2 , garlic cloves, minced; 1 1/2 teaspoons, ground cumin; 1 1/2 teaspoons, dried oregano; 1/2 teaspoon, pepper; 1/4 teaspoon, salt; 2 cups, medium-grain rice, rinsed; 1 1/2 teaspoons, Goya Sazón with Coriander and Annatto; 1/2 cup, frozen peas, thawed; 1/2 cup pimento-stuffed, green olives, chopped; 1/4 cup, chopped fresh cilantro; 1 tablespoon, red wine vinegar

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Appears in Cook's Country April/May 2018

Main Courses

Pork

SERVES4-6

WHY THIS RECIPE WORKS

For our version of arroz con puerco, a comforting dish enjoyed in Cuba and Puerto Rico, we chose pork shoulder because it lends deeper pork flavor than leaner tenderloin and is harder to overcook. Cutting the shoulder into chunks and braisi...

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