Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas
Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, arroz amarillo con carnitas/ achiote rice supper with pork carnitas. One of my favorites. For mine, I will 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have arroz amarillo con carnitas/ achiote rice supper with pork carnitas using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:
  1. Make ready Carnita
  2. Prepare 1 lb bonelss pork shoulder, cut into 1 inch squares
  3. Make ready 1 tbsp fresh lime juice
  4. Take 1 each poblano chile
  5. Get 1 cup cooked peas
  6. Prepare 1 cup rice
  7. Prepare 1 small white onion
  8. Prepare 2 cup broth (pork)
  9. Take 2 medium carrots
  10. Make ready Garlicky achiote seasoning paste
  11. Take 2 tbsp achiote paste
  12. Get 2 tsp allspice
  13. Get 1 tsp black pepper
  14. Prepare 1 1/2 tsp dried oregano
  15. Make ready 3 tbsp cider vinegar
  16. Make ready 6 clove garlic
  17. Make ready 1 tbsp cilantro for garnish
Instructions to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:
  1. 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.
  2. Cut pork into 1 1/2 inch cubes place in a heavy-bottomed saucepan.
  3. Cook uncovered until meat is browned evenly. Remove meat, pour off all but enough fat to coat bottom pan. Set aside.
  4. Broil chile until blistered and blacken on all sides.
  5. Cover with kitchen towel and let stand 5 minutes.
  6. Peel pepper, cut out seed pod and dice.
  7. Add rice and onion to pan with drippings.
  8. Cook and stir until onion begins to brown. Add broth with spices, browned pork, chile, and carrots.
  9. 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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