Pork and Chourco with Rice
dclarkabal
a great week night meal, warm comfort food
- 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
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.