Arroz Atollado (Colombian-Style Pork Risotto)

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
Print

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 :-)

Comments

  1. says

    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.

  2. Krista says

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

  3. Anonymous says

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

  4. Clara says

    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.

  5. Dave Walker says

    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

  6. says

    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/

  7. Jill says

    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.

Leave a Reply

Your email address will not be published.


− 2 = 2