Locrio de Chuleta Recipe (Rice with Smoked Pork Chops)

🧂 Ingredients

• 4 tablespoons vegetable oil

  divided
• 1 pound smoked pork chops

  [0.45 kg], chopped
• ¼ cup diced cubanelle (cubanela) peppers

  (cubanela)
• ½ teaspoon oregano (dry, ground)
• 1 small red onion

  minced
• 1 garlic cloves

  crushed
• ⅓ cup chopped celery

  (optional)
• ¼ cup capers

  (optional)
• ⅓ cup diced carrot

  (optional)
• ¼ cup pitted green olives

  (optional)
• ½ teaspoon pepper (freshly-cracked, or ground)
• 1 cup diced auyama (kabocha squash)

  (West Indian pumpkin or kabocha squash
• 1 cup tomato sauce
• 3 teaspoons salt
• 4 cups rice

  long grain or Carolina
• 1 tablespoon minced parsley

Instructions

• 1 In an aluminum pot [https://amzn.to/30awOtv] (Amazon affiliate link) or cast
  iron (minimum 5 liters [1.5 gallon] capacity) heat half the oil over medium heat
  
  Add the pork chops to the hot oil, and cook stirring to brown. Discard excess
  fat if you find it necessary.
• 2 Add cubanela peppers, oregano, onion, minced garlic, celery, capers, carrot,
  olives, black pepper, and auyama. Cook and stir for a minute.
  
  Stir in tomato sauce, pour 4 cups of water, and add the salt. Decrease the heat
  to medium and bring it to a boil.
• 3 When the water reaches a rolling boil, add the rice and cook, stirring regularly
  to prevent it from sticking to the bottom. When almost all the liquid has
  evaporated, cover with a tight-fitting lid and cook over very low heat (but
  enough to generate steam) for 10 minutes.
  
  Remove the lid, add the remaining oil and parsley, stir, and cover again. This
  oil will make the rice shiny, and the concón
  [https://www.dominicancooking.com/the-secrets-of-the-perfect-concon] crispier,
  but you may leave it out if you wish.
  
  In 10 more minutes, taste the rice. It should be firm but soft inside. If
  necessary, cover again and simmer for another 5 minutes on low heat.
• 4 As soon as the rice is ready, remove it from the pot and place it in a serving
  dish (this prevents the concón from getting soggy).
  
  Scrape off the concón (rice stuck to the bottom) and serve on the side.

Nutrition Info