Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, arroz amarillo con carnitas/ achiote rice supper with pork carnitas. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have arroz amarillo con carnitas/ achiote rice supper with pork carnitas using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Get Carnita
2. Take 1 lb bonelss pork shoulder, cut into 1 inch squares
3. Prepare 1 tbsp fresh lime juice
4. Make ready 1 each poblano chile
5. Get 1 cup cooked peas
6. Make ready 1 cup rice
7. Prepare 1 small white onion
8. Make ready 2 cup broth (pork)
9. Prepare 2 medium carrots
10. Take Garlicky achiote seasoning paste
11. Get 2 tbsp achiote paste
12. Prepare 2 tsp allspice
13. Get 1 tsp black pepper
14. Get 1 1/2 tsp dried oregano
15. Take 3 tbsp cider vinegar
16. Make ready 6 clove garlic
17. Make ready 1 tbsp cilantro for garnish

Steps to make Arroz Amarillo con Carnitas/ Achiote Rice Supper with Pork Carnitas:

1. Mix achiote paste allspice, black pepper, oregano and vinegar. Roughly chop garlic, sprinkle with salt. Mix into a paste by blending with the back of a spoon. Add a little water if necessary until it is a thick spreadable paste. Add broth and heat to simmer.
2. Cut pork into 1 1/2 inch cubes place in a heavy-bottomed saucepan.
3. Cook uncovered until meat is browned evenly. Remove meat, pour off all but enough fat to coat bottom pan. Set aside.
4. Broil chile until blistered and blacken on all sides.
5. Cover with kitchen towel and let stand 5 minutes.
6. Peel pepper, cut out seed pod and dice.
7. Add rice and onion to pan with drippings.
8. Cook and stir until onion begins to brown. Add broth with spices, browned pork, chile, and carrots.
9. Stir once scraping rice from sides of the pan. Cook medium low for 15 minutes. Once rice is almost ready, stir in cooked peas, re-cover and let stand 5 to 10 minutes for rice to complete cooking. Salt to taste. Garnish with fresh cilantro and lime juice. This recipe is adapted from Rick Bayless' Mexican Kitchen recipe Achiote Rice Supper with Pork Carnitas
10. Ready to serve and ENJOY!

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