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Ingredients
- 1 lbs pork chunks in 1 ½ inch cubes
- 1 medium onion, chopped
- 1 teaspoon chopped garlic
- 1/2 green pepper chopped
- 2 cups parboiled rice
- 4 cups water
- 2 tablespoons chipotle sauce
- 2 cans (15.5 oz) black beans (ready to eat)
- 2 enveleopes sazón Iberia seasoning (without achiote)
- 1 1/2 teaspoon salt
Ingredients
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Instructions
- Using a large pot over high heat sauté the pork chunks until they change color and brown slightly. Remove the pork from the pot and reserve.
- Leave about 3 tablespoons of pork fat in the pot and sauté the onion, garlic, and peppers. Once they are tender add the rest of the ingredients including the pork. Stir well and let it boil.
- Once it boils, reduce the heat to medium and let the liquid evaporate.
- Cover the pot, reduce heat to a minimum and continue cooking for about 20 minutes.
Recipe Notes
Chef Pepín's suggestion.
In a small saucepan heat 3 tablespoons of olive oil, add 2 teaspoons of chopped garlic and when it begins to bubble, spread it over the rice at the time of serving, stirring it with a fork.
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