Keeping with the use what we have in the fridge theme from last week. My daughter made pulled pork tacos for dinner one night last week. They good but I don’t think they were blog worthy. I really try to blog about dishes I really want you to try. SF I wonder if you will be reading/trying this recipe wink wink.

With that being said there was an awful lot of pulled pork leftover. So what to do; we tossed around a few ideas. adding BBQ sauce and making a slaw for pulled pork sandwiches. Adding some more flavors and making carnitas. Maybe some pulled pork and refried beans nachos. I even tossed around adding some Asian flavors and making some sort of salad.

What won out; because we also had a ton of chourico leftover in the fridge so I wanted to use that up as well. The recipe I am going to share with you today came together very quickly since the pork was already cooked and shredded as well as the chourcio was ground. You can make this by slicing up pork shoulder and slicing chourico. Use what you have or can get.

Chourico a Portuguese spicy sausage pronounced (shoor-reese) vs Chorizo a Mexican spicy sausage pronounced (chor-EE-soh). I find sometimes in my usual store they only have one or the other; not sure why; maybe they had a run on them, maybe they don’t stock a lot I’m not really sure. Regardless they are good and you should try them.

Pork and Chourco with Rice

dclarkabal

a great week night meal, warm comfort food

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Ingredients

  

• 2 pounds pork shoulder cubed or use leftover pulled pork
• 2 links chourico sliced or use ground either chourico or chorizo
• 2-3 cloves garlic minced
• 4 tablespoons olive oil
• 1 teaspoon paprika
• 2 cups arborio rice
• 1/2 cup tomato sauce
• 1 cup red wine
• 4 cups chicken stock

Instructions

 

• If you are cooking the cubes pork swirl some olive oil in the bottom of your pan. Add the pork and the garlic and saute on medium heat for 2-3 minutes. Slice thin and add the chourico continue sauteing until the pork is medium brown.
• Add the paprika and the rice. continue stirring until the rice is well coated. Stir in the tomato sauce and the wine. Add chicken stock and bring to a boil
• As soon as it reaches a boil, reduce the heat to low and cover. Cook on low heat for 20-30 minutes or until the rice is soft and fluffy.
• Give it a quick stir and either serve it right from the pot or transfer to a serving dish. I will add that the leftovers, if there are any, taste great with a poached egg on top. I would even try browning some of the pork mixture before adding the egg.