Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, arroz amarillo con carnitas/ achiote rice supper with pork carnitas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have arroz amarillo con carnitas/ achiote rice supper with pork carnitas using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Make ready Carnita
2. Get bonelss pork shoulder, cut into 1 inch squares
3. Get fresh lime juice
4. Take poblano chile
5. Get cooked peas
6. Prepare rice
7. Take white onion
8. Make ready broth (pork)
9. Make ready carrots
10. Get Garlicky achiote seasoning paste
11. Get achiote paste
12. Get allspice
13. Prepare black pepper
14. Get dried oregano
15. Take cider vinegar
16. Take garlic
17. Take cilantro for garnish

Instructions to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Mix achiote paste allspice, black pepper, oregano and vinegar. Roughly chop garlic, sprinkle with salt. Mix into a paste by blending with the back of a spoon. Add a little water if necessary until it is a thick spreadable paste. Add broth and heat to simmer.
2. Cut pork into 1 1/2 inch cubes place in a heavy-bottomed saucepan.
3. Cook uncovered until meat is browned evenly. Remove meat, pour off all but enough fat to coat bottom pan. Set aside.
4. Broil chile until blistered and blacken on all sides.
5. Cover with kitchen towel and let stand 5 minutes.
6. Peel pepper, cut out seed pod and dice.
7. Add rice and onion to pan with drippings.
8. Cook and stir until onion begins to brown. Add broth with spices, browned pork, chile, and carrots.
9. Stir once scraping rice from sides of the pan. Cook medium low for 15 minutes. Once rice is almost ready, stir in cooked peas, re-cover and let stand 5 to 10 minutes for rice to complete cooking. Salt to taste. Garnish with fresh cilantro and lime juice. This recipe is adapted from Rick Bayless' Mexican Kitchen recipe Achiote Rice Supper with Pork Carnitas

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