Name: Arroz Atollado - Colombian Pork Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Colombian
Ingredients: 3 tablespoons vegetable oil; 1 pound boneless country-style pork ribs or sirloin (cut into 1”x1” cubes); 2 cups of water; 2 cups chicken broth (and more if necessary); 1/4 teaspoon salt; 1 cup white rice (I used Jasmine); 1 medium yellow potato (cut into 1- inch pieces); 1/2 lb chorizo, andouille or another smoked sausage (sliced); Chopped fresh cilantro for garnish; 2 tablespoons vegetable oil; 1 medium tomato (chopped); 2 green onions (chopped); 1 garlic clove (minced); 1/4 cup red bell pepper (finely chopped); 1 tablespoon sazon goya with azafrán seasoning ((one small package)); 1/4 teaspoon ground cumin; 1/4 teaspoon fresh ground pepper; 2 tablespoons chopped fresh cilantro

Colombian

Dutch oven

Saucepan

In a Dutch oven or large non-stick skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the 1 pound of cubed pork and cook about 4-5 minutes on each side, until cooked on the outside.

Add 2 cups of water and 2 cups of chicken broth. Season with 1/4 teaspoon salt, cover and cook on medium heat for 20 minutes.

Meanwhile, in a small saucepan, make hogao sauce by heating 3 tablespoons vegetable oil, 1 chopped tomato, 2 chopped green onions, 1 minced garlic, 1/4 cup chopped red bell pepper, 1 tablespoon sazon goya seasoning, 1/4 teaspoon ground cumin, 1/4 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh cilantro.

Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.

To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, 1/2 lb smoked sausage, and hogao sauce. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through, about 10 minutes.

If necessary, add more water until the rice has a consistency similar to risotto.

Remove from the heat and sprinkle with cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado and hard-boiled eggs if desired. Enjoy!

Arroz Atollado - Colombian Pork Risotto

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