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Arroz Atollado (Colombian-Style Pork Risotto)|mycolombianrecipes.com

Arroz Atollado Colombiano (Colombian-Style Pork Risotto)

Erica Dinho
5 from 19 votes
Servings 6

Ingredients
 

  • 3 tablespoons vegetable oil
  • ½ pound boneless pork loin ribs cut into 1 inch cubes
  • 1 pound pork sirloin cut into 1 inch cubes
  • 4 cups water
  • 4 cups chicken broth and more as necessary
  • 3 tablespoons vegetable oil
  • 2 cups fresh tomatoes chopped
  • 4 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
  • ½ cup chopped fresh cilantro
  • 1 and ½ cups white rice
  • ½ teaspoon salt
  • 2 cups potatoes cut into 1 and ½- inch pieces
  • 2 chorizos or smoked sausage sliced
  • 3 tablespoons chopped fresh cilantro for garnish

Instructions
 

  • PORK STOCK: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.
  • HOGAO: 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
  • RICE: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.
  • 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.
  • 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.
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