Pork and Rice
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 cloves garlic minced
- pepper
- garlic powder
- olive oil
- 1 cup sour cream
- salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- water
- 2 cups low sodium chicken broth
- 1/2 white onion diced
- 4 green onions sliced
- 1/2 cup long grain rice
- 3-4 chile ancho stems and seeds removed
- 2 large tomatillos washed and cut in half
- 1 serrano chiles stem removed
- 1 1/2 pounds pork steak sliced into small pieces
- 3 teaspoons chicken bouillon
- 1 teaspoon cumin seeds crushed
- 1 teaspoon mexican oregano crushed
- queso fresco crumbled
- Carbohydrate 12.3418329819526 g
- Cholesterol 88.8552029094785 mg
- Fat 73.8933046486912 g
- Fiber 0.764016306910146 g
- Protein 10.84705877358 g
- Saturated Fat 27.8945682244843 g
- Serving Size 1 1 Serving (238g)
- Sodium 923.187943519561 mg
- Sugar 11.5778166750425 g
- Trans Fat 3.51435998449876 g
- Calories 761 calories
1. In a sauce pan, combine the chile ancho, tomatillos and serrano pepper. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. 2. Season the pork to taste with salt, pepper and garlic powder. In a large skillet, preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the pork and cook until browned and seared on most sides. Add the onions, garlic, cumin, marjoram, thyme and oregano. Cook for another 3 minutes. 3. Drain and transfer the tomatillo mixture to the blender. Add 1/2 to 3/4 cup of fresh water, 1 teaspoon of bouillon. Blend on high until smooth and pour into the skillet with pork. 4. To the pork, add 2 cups of low-sodium broth. Stir well to combine; taste for salt and pepper. Bring to a boil, add the 1/2 cup of rice, stir gently. Cover, reduce heat to low and cook until most of the liquid is absorbed, about 30 minutes. Remove from heat and let stand for 10 minutes. Before serving, fluff rice with fork. Garnish with crema and green onions.
