Ingredients
20
20 servings
- •1 cup vegetable oil
- •3 pounds pork shoulder, cubed
- •3 tablespoons achiote (annatto) seeds
- •2 cups chopped onion
- •2 cups chopped fresh cilantro
- •12 cloves garlic, crushed
- •2 tablespoons salt
- •1 teaspoon ground black pepper
- •2 (8 ounce) cans tomato sauce
- •1 (15 ounce) can pigeon peas, drained
- •15 ounces black olives, pitted and halved
- •8 cups uncooked calrose rice, rinsed
- •9 cups water
Instructions
- Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
- To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
- Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.
Nutritional Facts
Per 20 servings
- Calories: 615
- Carbohydrate: 72g
- Fat: 28g
- Fiber: 5g
- Protein: 19g
- Sugar: 2g
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