Mexican · Dinner
Rice with Pork and Chili Sauce
Rice with Pork and Chili Sauce is a Mexican skillet dish of seared pork shoulder simmered in a guajillo and tomato chili sauce, spooned over white rice with onion, garlic and cumin. The sauce carries mild heat and smoky depth, finished with cilantro and lime.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
36.4gProtein
24.8gFat
62.1gCarbs
6.8gSugar
6.2gFiber
612mgSodium
112mgChol
7.1gSat Fat
890mgPotassium
78mgCalcium
4.6mgIron
0.9mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Soak the guajillo chiles in hot water for 15 minutes until softened, then drain. Blend with the canned tomatoes, onion, and garlic into a smooth sauce.
2
Sear
Heat the vegetable oil in a heavy skillet over medium-high heat and sear the pork cubes 4–5 minutes, turning occasionally, until browned on all sides.
3
Simmer
Pour the blended chili sauce into the skillet with the cumin and oregano, add the chicken stock, and simmer over medium heat for 25–30 minutes, covered, until the pork is fork-tender and the sauce thickens.
4
Boil
Meanwhile, cook the rice in a separate pot of salted boiling water for 12–15 minutes until tender and fluffy, then drain.
5
Plate
Spoon the rice onto a plate, ladle the pork and chili sauce over the top, scatter with cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 1 cup190g white rice, uncooked
- 44 dried guajillo chiles
- 5 oz140g canned tomatoes
- 11 white onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tbsp30ml vegetable oil
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
