Home
Reading
Searching
Subscribe
Sponsors
Statistics
Posting
Contact
Spam
Lists
Links
About
Hosting
Filtering
Features Download
Marketing
Archives
FAQ
Blog
 
Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Arroz con carnitas (1)
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Sunday 7th October 2007 00:05:51 UTC (over 10 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.
 
CD: 13ms