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Ingredients
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1 cup vegetable oil
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3 pounds pork shoulder, cubed
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3 tablespoons achiote (annatto) seeds
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2 cups chopped onion
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2 cups chopped fresh cilantro
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12 cloves garlic, crushed
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2 tablespoons salt
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1 teaspoon ground black pepper
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2 (8 ounce) cans tomato sauce
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1 (15 ounce) can pigeon peas, drained
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15 ounces black olives, pitted and halved
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8 cups uncooked calrose rice, rinsed
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9 cups water
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
615 | Calories |
28g | Fat |
72g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 615 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 7g | 33% |
Cholesterol 48mg | 16% |
Sodium 1112mg | 48% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 5g | 17% |
Total Sugars 2g | |
Protein 19g | 37% |
Vitamin C 6mg | 6% |
Calcium 44mg | 3% |
Iron 6mg | 32% |
Potassium 427mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.