Pork Roast In Red Chili With Rice And Beans
Pork Roast in Red Chili with Rice and Beans is a hearty and flavorful dish that combines tender pork stew meat and spare ribs with a rich, spicy red chili sauce. The pork is seasoned with adobo and garlic salt, then simmered in a homemade chili sauce made from guajillo and arbol chilies.
Served alongside fragrant tomato-infused rice and smooth, creamy beans, this dish offers a comforting and satisfying meal with a touch of Chihuahua cheese to finish.
Pork Roast In Red Chili With Rice And Beans
Ingredients:
Pork stew meat cubed
Costilla de puerco en trocitos (pork spare ribs) cut up into smaller pieces
Adobo
Garlic salt
Salt
Chile arbol
Chile guajillo
Garlic minced
1 large can of beans
2 cups rice
4 cups water
Consomate (knorr tomato bouillon)
1/2 can tomato sauce
Instructions:
Start by filling a blender with Chile guajillo (stems removed) and a few Chile arbol (this gives the spice so to your preference).
Add salt and some garlic cloves and water (not too much because you don’t want your sauce to come out to liquidy.
Let that sit to soften the peppers while you prepare the meat.
After prepping meat blend all ingredients together.
Fry pork on stove top with seasonings mentioned above.
After meat is almost all the way cooked I pour in the sauce I made and bring to a boil then lower heat to simmer and put top on it.
Cook until meat is completely cooked.
Rice
Rice is 2 cups of rice fried on stove top add 1/2 can tomato sauce and minced garlic while frying.
Add 4 cups of water and 2 heaping tablespoons of consomate (knorr tomato bouillon) and more according to your liking.
Bring to a boil and put top of and simmer until done.
Beans
Beans are add entire can (juice and all) to a pan with heated oil add salt and cook on low/medium until bubbling.
Once bubbling pour into blender and blender those beans and wala beautiful smooth beans!
Top with Chihuahua cheese.
Notes:
Chili Sauce Preparation: The chili sauce forms the base of this dish and is made by blending guajillo and arbol chilies with garlic, salt, and water. Adjust the amount of chilies based on your preferred spice level. Letting the chilies soak helps soften them, enhancing their flavor in the sauce.
Meat Preparation: The pork stew meat and spare ribs are seasoned with adobo, garlic salt, and regular salt before frying. Browning the meat adds depth of flavor and texture to the dish.
Cooking the Meat: After frying the pork, the blended chili sauce is added and simmered until the meat is fully cooked. This allows the flavors of the sauce to penetrate the meat, creating a savory and spicy dish.
Rice Cooking Method: The rice is first fried with tomato sauce and minced garlic to impart flavor. Consomate (Knorr tomato bouillon) adds richness and depth to the rice. Adjust the amount of consomate to suit your taste preferences. Simmering the rice with water ensures it cooks evenly and absorbs all the flavors.
Bean Preparation: The beans are heated with oil and salt until bubbling, then blended to achieve a smooth texture. This method results in creamy, flavorful beans that complement the dish.
Assembly and Serving: Serve the Pork Roast in Red Chili with Rice and Beans topped with Chihuahua cheese for added richness and a touch of creaminess. This dish is hearty and perfect for sharing with family or guests, offering a comforting blend of flavors and textures.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 600 | Protein: 30 grams | Fat: 15 grams | Carbohydrates: 80 grams | Fiber: 8 grams
Frequently Asked Questions:
What kind of pork is best for this recipe?
This recipe uses cubed pork stew meat and pork spare ribs (Costilla de puerco).
You can choose a lean cut for stew meat and ensure the spare ribs are cut into smaller pieces for easy cooking.
How do I adjust the spiciness of the dish?
The spiciness is influenced by the Chile arbol and Chile guajillo.
You can control the spice level by adjusting the quantity of these peppers in the blender according to your preference.
Can I substitute the consomate (knorr tomato bouillon)?
Yes, you can substitute with other tomato bouillons or use a combination of tomato paste and additional seasonings for flavor enhancement.
Is the bean preparation method flexible?
Absolutely. The beans can be prepared to your liking.
This recipe suggests cooking the entire can in oil, but feel free to experiment with different spices or cooking methods for variation.
Can I make any parts of this recipe in advance?
Yes, you can prepare the chili sauce, cook the pork, or blend the beans in advance.
Refrigerate these components separately, and assemble and reheat when ready to serve for a quicker meal.
Can I use other cuts of pork for this recipe?
Yes, you can choose other cuts of pork, but ensure they are suitable for stewing.
The recipe suggests cubed pork stew meat and pork spare ribs.
How can I adjust the spice level of the chili sauce?
The spice level is influenced by the quantity of Chile arbol and Chile guajillo.
Adjust the amount according to your preference to control the spiciness.
Is there a substitute for Consomate (knorr tomato bouillon)?
Yes, you can substitute with other tomato bouillons or use a combination of tomato paste and additional seasonings to achieve a similar flavor.
Can I prepare any components of this dish in advance?
Certainly. You can prepare the chili sauce, cook the pork, or blend the beans in advance.
Refrigerate separately and combine and reheat when ready to serve.
What other cheeses can be used as a topping?
While the recipe suggests topping with Chihuahua cheese, you can experiment with other cheeses like queso fresco, cotija, or a Mexican blend for different flavors.