Subject: Arroz con carnitas (1)
Date: Sunday 7th October 2007 00:05:51 UTC (over 9 years ago)
Arroz con carnitas (1) 1 1/2 lbs pork butt, cut into 3" pieces 2 1/2 lbs lard, melted Arroz Mexicano (1) (recipe follows) 1/2 cup of white wine 5 oz. heavy cream cilantro to taste, chopped tortilla chips (freshly made), for garnish salt chile powder (1/4 Tsp cumin seeds and 10 de-seeded chile d'arbol pods, ground in a coffee grinder) Find a large, thick-walled pot. The bottom of a pressure cooker is ideal. Melt the lard over a medium flame. Raise the temperature of the oil to about 325 degrees F. Very carefully, slide the pork pieces into the oil. Adjust the flame to medium-low. Turn the meat periodically. Fry the pork for 35 minutes or until it is brown and crispy. In the meantime, prepare the Mexican rice. Arroz Mexicano (1): 2/3 cup long grain white rice 1/2 medium onion, finely chopped 1/2 green bell pepper, finely chopped (optional) 1 fresh tomato or 2 - 3 canned tomatoes, seeded and chopped 1/4 - 1/3 cup cilantro, chopped 1 clove garlic, smashed 1 1/3 cup chicken broth or water 1 Tsp chile d'arbol powder 1/4 Tsp ground cumin 1/4 Tsp freshly ground coriander salt pepper bacon grease, lard, or butter In a Dutch oven, melt the bacon grease and saute onion and bell pepper until soft. Stir in the rice and saute until the rice is opaque. Pour in chicken broth. Throw in tomato, chile powder, cumin, coriander, cilantro, garlic, and salt and pepper to taste. Stir once. Bring the liquid to a boil, cover, and reduce heat to the lowest dial setting. Cook for 20 minutes. Allow to rest for 10 minutes. Remove the pork from the oil, drain it, and season with salt and copious amounts of chile powder. Very carefully, strain the oil from the pot. At the bottom will be a thick layer of brown bits. Heat up the pot over a medium flame. Pour in 1/2 cup white wine. De-glaze the pan, scraping the bottom surface of the pot. When the wine has reduced, pour in the heavy cream. Season with salt and chile powder to taste. Reduce the sauce until it firmly coats the back of a spoon. Arrange the hot rice on a large serving platter. Place the deep-fried pork over the rice. Pour the sauce over the pork. Garnish with cilantro and tortilla chips. To make fresh tortilla chips, cut many 6" diameter corn tortillas into quarters. Fry these in 365 degrees F fat until they crisp up. Drain the chips, salt them down, and hit them with chile powder. These chips are far more tasty than the ones in a bag.