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A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called ‘Congo pea’ and ‘no-eyed pea’; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they’re a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called ‘annatto’ which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.
Ingredients
- 1 cup vegetable oil
- 3 pounds pork shoulder, cubed
- 3 tablespoons achiote (annatto) seeds
- 2 cups chopped onion
- 2 cups chopped fresh cilantro
- 12 cloves garlic, crushed
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 2 (8 ounce) cans tomato sauce
- 1 (15 ounce) can pigeon peas, drained
- 15 ounces black olives, pitted and halved
- 8 cups uncooked calrose rice, rinsed
- 9 cups water
Directions
Step 1
Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
Step 2
To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
Step 3
Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 615 | |
| % Daily Value * | |
| Total Fat28g | 35% |
| Saturated Fat7g | 33% |
| Cholesterol48mg | 16% |
| Sodium1112mg | 48% |
| Total Carbohydrate72g | 26% |
| Dietary Fiber5g | 17% |
| Total Sugars2g | |
| Protein19g | |
| Vitamin C6mg | 29% |
| Calcium44mg | 3% |
| Iron6mg | 32% |
| Potassium427mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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