3 tablespoons cilantro leaves fresh chopped for garnish
2 garlic cloves minced
0.5 teaspoon ground cumin
0.5 teaspoon ground pepper fresh
0.5 pound pork loin ribs boneless 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 bell pepper sweet red chopped
0.3 teaspoon salt
5.5 cups scallions chopped
2 cups tomatoes fresh chopped
3 tablespoons vegetable oil
4 cups water
1.5 cups rice white
Equipment
sauce pan
pot
dutch oven
Directions
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 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.
