Arroz Atollado (Colombian-Style Pork Risotto)

by Erica Dinho on March 6, 2009

This post is also available in Spanish

Arroz Atollado

Plain boiled rice is eaten by most people in Colombia every day, but for entertaining, a more interesting rice dish is often served. Arroz Atollado is a typical dish from the Colombian region “Valle del Cauca” . Some people add chorizo or longaniza and chicken to this Arroz Atollado recipe, but in this one, I decided just to use pork and chorizo, but feel free to make it either way.

Buen provecho!

Arroz Atooado Colombiano Recipe
PrintSave Recipe

Ingredients

(8-10 SERVINGS)

    PORK STOCK

  • 3 tablespoons vegetable oil
  • ½ pound boneless pork loin ribs, cut into 1”x1” cubes
  • 1 pound pork sirloin, cut into 1”x1” cubes
  • 4 cups water
  • 4 cups chicken broth and more as necessary
  • HOGAO OR SEASONING

  • 3 tablespoons vegetable oil
  • 2 cups fresh tomatoes, chopped
  • 11/2 cups scallions, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons sweet red pepper, chopped
  • 1 tablespoon sazon goya with azafran
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon fresh ground pepper
  • ¼ cup chopped fresh cilantro
  • RICE

  • 1 and 1/2 cups white rice
  • ¼ teaspoon salt
  • 2 cups potatoes cut into 1 and 1/2- inch pieces
  • 2 chorizos or smoked sausage, sliced
  • 3 tablespoons chopped fresh cilantro for garnish

Arroz Atollado Colombiano

Directions

  1. PORK STOCK:
  2. Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the pork and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.
  3. HOGAO:
  4. When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, sweet pepper, sazon goya, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside
  5. RICE:
  6. Remove the pork from the liquid and set aside. Strain the stock and measure, you should have 6 cups, if not add more chicken broth.
  7. In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium–low and simmer uncovered for 20 minutes, stirring occasionally.
  8. Add the potatoes and chorzio and cook for an additional 15 minutes. This rice should have a consistency similar to risotto. Remove from the heat and sprinkle with cilantro and serve.
  9. Arroz Atollado-Colombian Food

If you like this page, you can say thanks by sharing it :-)

{ 13 comments… read them below or add one }

1 Anna July 28, 2009 at 8:19 AM

Hi Erica, your Arroz Atollado looks divine. The seasonings are the best part, must be very aromatic. By the way thank you so much for the award, sorry I’m a bit late, things are a bit frantic around here. In a good way, soon I’ll have some news (no, I’m not pregnant). But is a a very good news anyway.

Reply

2 John July 29, 2009 at 2:24 AM

Looks fantastic!

Reply

3 Erica October 1, 2009 at 9:22 PM

Thank you for the comments!

Reply

4 Krista March 8, 2010 at 10:22 AM

My husband made this dish on Saturday and it was fantastic. Thank you so much for all your wonderful recipes.

Reply

5 Anonymous April 16, 2010 at 6:56 PM

We made this for some friends yesterday! They loved it…..All the dishes were empty really fast. Thank you.

Reply

6 Clara May 27, 2010 at 1:11 PM

I made this rice dish for lunch last week and it was really good. I love the flavors. Thank you for the recipe and the hard work on this site. I love Colombian food.

Reply

7 D. Garcia July 31, 2010 at 3:45 PM

What is a good substitute for huascas?

Reply

8 Dave Walker August 11, 2012 at 7:55 PM

Hi Erika,

Found your site after google (ing) risotto with pork and chicken, so you can see I’ve already cheated and added chicken. As well instead of boneless pork ribs, I used short cut back ribs, I like meat next to the bone as it always has more flavour. So we’ll see but thank you so much for the base and also for your very interesting blog. I’ll let you know how it turns out.

Cheers

Dave, Vancouver, Canada

Reply

9 Danielle January 10, 2013 at 11:28 AM

I am trying to cook a dish from every country around the world, and this is what I did for Colombia. It turned out great! Thank you so much for the recipe.

hetzelkitchen.blogspot/

Reply

10 Jill August 26, 2013 at 1:56 PM

In the rice section or the recipe, I`m wondering if there is an error. I see 11/2 cups of rice, and potatoes cut into 11/2-in pieces. I’m not sure why the 11 is there twice. Can you explain? I’m excited to make this recipe on Wednesday for some Colombian friends who are missing their country very much.

Reply

11 Erica Dinho August 26, 2013 at 4:39 PM

Jill- 1 and 1/2 cups.
1 and 1/2 inches.

Reply

12 Jill August 28, 2013 at 2:25 PM

Thanks for the answer. I don’t know why I couldn’t figure that out myself.

Another question: Are the potatoes cooked or raw when you put them in with the rice?

Reply

13 Erica Dinho August 29, 2013 at 8:58 AM

Raw, but you can cook them for about 5 minutes if you prefer.

Reply

Leave a Comment


1 + = 9

 

Previous post:

Next post: