This week is my brother’s in-law birthday and we have been talking about different latin recipes. John and his wife (Emily) went to Puerto Rico earlier this month and they tried different rice dishes such as arroz con pollo and pork shoulder rice. They loved it so much that they wanted to make one of those dishes for their friends this weekend.
It was great to be asked questions about how to cook different things because I realized how many things I didn’t know and needed to ask my mom. She shared different secrets, tips, and of course recipes. I have to be honest, this is my first time making this dish but it turned out pretty delicious. It is a mashed between some internet research, my mom’s recipes, and some of my crazy cravings.
I hope you don’t mind trying something new with me, enjoy!
In a large stockpot, melt the lard and add the pork. We are looking to brown the pork and give it a nice color.
Once the pork is browned, add the remaining ingredients from the stock sections into the stockpot. Ensure everything is covered in liquid, let cook on a simmer for 45 minutes.
With about 15 minutes left on the stock, start making the Hogao. We can do this by adding some oil to a pan and place in all the Hogao ingredients. Let simmer on medium heat, covered and occasionally stirring to not let it burn, for about 10 minutes. Everything should be soft and the tomatoes should release their liquid.
Strain the solids from the liquid stock and reserve both liquids and solids. You should have 3 cups of liquids. If you don’t have enough you can add in more chicken stock.
Add the 3 cups of the reserved liquid, white rice, and Hogao in a pot. Bring to a boil for 5 minutes then reduce to a simmer for 20 minutes.
The rice should be tender and cooked, now add the solids from the stock and remaining ingredients from the rice, (aka smoked sausage, Goya, Cumin, and Raisins). Mix well and try it! Add additional flavoring as needed such as salt to your liking and enjoy!.