Chile Ancho Arroz con Cerdo (Pork and Rice)
- For Garnish:
- 3 to 4 chile ancho, stems and seeds removed
- 2 large tomatillos, washed and cut in half
- 1 serrano or jalapeño pepper, stem removed
- 1 1/2 pounds pork steaks, sliced into smaller pieces (I used bone-in steaks)
- Garlic powder
- Olive oil
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 3 teaspoons chicken bouillon granules or chicken base
- 1 teaspoon cumin seeds, crushed with mortar and pestle
- 1 teaspoon Mexican oregano, crushed
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1/2 cup long-grain rice
- 1 cup crema or sour cream
- 4 green onions, sliced
- Queso fresco, crumbled, optional
Adapted from hispanickitchen.com
1. In a sauce pan, combine the chile ancho, tomatillos and serrano pepper. Cover with water, bring to a boil, reduce heat and cook for 10 minutes.
2. Season the pork to taste with salt, pepper and garlic powder. In a large skillet, preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the pork and cook until browned and seared on most sides. Add the onions, garlic, cumin, marjoram, thyme and oregano. Cook for another 3 minutes.
3. Drain and transfer the tomatillo mixture to the blender. Add 1/2 to 3/4 cup of fresh water, 1 teaspoon of bouillon. Blend on high until smooth and pour into the skillet with pork.
4. To the pork, add 2 cups of low-sodium broth. Stir well to combine; taste for salt and pepper. Bring to a boil, add the 1/2 cup of rice, stir gently. Cover, reduce heat to low and cook until most of the liquid is absorbed, about 30 minutes. Remove from heat and let stand for 10 minutes. Before serving, fluff rice with fork. Garnish with crema and green onions.