1 onions, sliced
3 cloves garlic, thinly sliced
2 tbsp. granulated garlic
1 tbsp. onion powder
1 tbsp. dried oregano
2 tsp. ground cumin
2 tsp. kosher salt
1 tsp. fresh ground black pepper
1 tsp. turmeric
1 tsp. orange zest
3 3/4 cups chicken stock
1 1/4 cups vegetable oil
1 red onion, thinly sliced
1 lime, juiced
1 tbsp. finely chopped fresh cilantro
1 tsp. sugar
1 tsp. salt
2 cups long grain white rice
4 cups water
1 (29-oz.) can black beans, heated
1. Cook onions and sliced garlic in large stockpot over medium heat, until translucent.
2. To make adobo blanco powder, combine granulated garlic, onion powder, oregano, cumin, salt, pepper, turmeric and orange zest. Toss pork cubes in seasoning and add to stockpot. Add chicken stock and vegetable oil; bring to a boil. Reduce heat and simmer until pork is tender and liquid has reduced, about 2 hours. Remove from heat and cool at room temperature for 30 minutes.
3. To make Salsa Croilla, combine all ingredients in bowl; mix well.
4. Rinse rice until water runs clear. Bring salted water to a boil in saucepan; add rice. Reduce heat to low and cover pan. Cook for 8 minutes; remove from heat and let stand for 15 minutes. Fluff with fork before serving.
5. Carefully remove any excess juices from stockpot, making sure to leave any oil in pan. Heat pork cubes in oil on high until pork begins frying, about 5 minutes. Continue cooking until pork cubes are crispy and golden brown, about 5 more minutes.
6. To serve, top rice with heated black beans and fried pork cubes. Garnish with Salsa Criolla.
Jose Garces Recipe