"A Puerto Rican dish with nearby Hawaiian taste. Labor in depth, however additionally delicious. One component, pigeon pea, is Native to Africa and is likewise called 'Congo pea' and 'no-eyed pea'; achiote seeds are barely musky-flavored seeds of the annatto tree, available entire or floor in East Indian, Spanish and Latin American markets. Buy entire seeds whilst they are a rusty red coloration; brown seeds are old and flavorless. Achiote seeds are also referred to as 'annatto' which, in its paste and powder form, is used in the United States to coloration butter, margarine, cheese and smoked fish."
- 1 cup vegetable oil
- 3 kilos pork shoulder, cubed
- 3 tablespoons achiote (annatto) seeds
- 2 cups chopped onion
- 2 cups chopped clean cilantro
- 12 cloves garlic, crushed
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 2 (eight ounce) cans tomato sauce
- 1 (15 ounce) can pigeon peas, drained
- 15 ounces black olives, pitted and halved
- eight cups raw calrose rice, rinsed
- 9 cups water
|Prep :||Cook : 20M||Ready in :|
- Heat 2 tablespoons of the oil in a massive saucepan over medium excessive warmth. Add beef and brown in oil. Meanwhile, location final oil in a small saucepan over medium warmth and upload achiote seeds. Heat till oil turns into very darkish orange/red. Remove from warmness and set apart.
- To the browned red meat upload the onion, cilantro, garlic, salt and pepper. Cook to lessen veggies, then upload the tomato sauce, pigeon peas and olives. Mix properly. Strain achiote/oil mixture into beef mixture and stir together. Reduce warmness to low and let simmer for 10 minutes.
- Add raw rice and water to beef combination; stir nicely. Raise temperature to high, cowl saucepan and bring all to a boil. Stir again, lessen warmth to low and cover; allow cook dinner on low about 10 mins. Remove cover, stir once more, update cover and cook another 10 mins; stir again. Remove from warmness and allow to face 15 minutes.
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