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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
pork shoulder	3	pounds	cubed	1727.2039	0.0	306.5447	46.2401
achiote seed	3	tablespoons		378.25	0.0	84.15	2.125
onion	2	cups	chopped	128.0	29.888	3.52	0.32
cilantro	2	cups	chopped	7.36	1.1744	0.6816	0.1664
garlic	12	cloves	crushed	53.64	11.9016	2.2896	0.18
salt	2	tablespoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
tomato sauce	2	cans		-	-	-	-
pigeon pea	1	can	drained	1054.1979	192.952	66.6942	4.5795
black olive	15	ounces	pitted halved	378.25	0.0	84.15	2.125
calrose rice	8	cups	uncooked rinsed	5616.0	1237.704	103.116	9.048
water	9	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.