I mean to post this yesterday, but somehow the day got away from me: Happy 15th Blogiversary to me! Fifteen years seems like an absurdly long time to have had a blog, but here I am. I hardly ever post, but when I do, I'm gratified that there are still a few out of you out there who read and respond (in the comments, on Facebook, on Twitter, via email, via carrier pigeon...). I value the many friends I've made through this blog, long before there was such a thing as social media.
While I'm here, I might as well share a recipe with you. It comes from a swell book I proofread (one of the perks of my line of work!), and I've made it a couple of times already. It's not terribly photogenic, but it sure makes for a hearty winter dish.
Arroz con Puerco
1 (1¾-pound) boneless pork butt roast, trimmed and cut into 1-inch pieces
2 onions, peeled, 1 quartered through root end and 1 chopped
5 garlic cloves, peeled, 3 lightly smashed and 2 minced
2 bay leaves
Kosher salt and ground black pepper
6 cups water
2 tablespoons vegetable oil
1 red bell pepper, seeded and chopped
1½ teaspoons ground cumin
1½ teaspoons dried oregano
2 cups medium-grain rice, rinsed
½ teaspoon garlic powder
¼ teaspoon paprika
½ cup frozen peas
½ cup pimento-stuffed green olives, chopped
¼ cup chopped fresh cilantro (I used parsley!)
1 tablespoon red wine vinegar
In a large Dutch oven, combine the pork butt, quartered onion, smashed garlic cloves, bay leaves, and 1 tablespoon kosher salt. Add the water and bring to a boil over medium-high heat, skimming off any foam that rises to surface. Reduce the heat to low, partially cover, and cook until the pork is tender, about 1 hour.
Place a colander in a large bowl and drain the pork. Measure out 4 cups of the cooking liquid; if you don’t have enough, add water to equal 4 cups. Discard the onion, garlic, and bay leaves.
Wipe out the Dutch oven with paper towels. Add the oil and heat over medium heat until shimmering. Add the bell pepper, chopped onion, minced garlic, cumin, oregano, ½ teaspoon kosher salt, and ½ teaspoon black pepper and sauté until the vegetables are tender, 5 to 7 minutes.
Stir in the rice, garlic powder, and paprika and cook until the edges of the rice begin to turn translucent, about 2 minutes. Add the pork and the reserved 4 cups cooking liquid and bring to a boil. Reduce the heat to low, scrape the sides of the pot clean of any rice, cover, and cook, undisturbed, for 20 minutes.
Remove the pot from the heat and let it sit, still covered (don’t lift the lid!), for 20 minutes. Fluff the rice with a fork. Stir in the peas, olives, cilantro, parsley, and vinegar and serve.