[Recipe] Locrio de Chuleta (Rice with Smoked Pork Chops)

Flavorful, juicy rice with pork chops, Dominican locrio de chuleta ahumada is one of our favorite arroz (rice) dishes, and always welcome on our table.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword locrio de chuleta ahumada, locrio de chuleta in english, rice with pork chop

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 696kcal

Author Clara Gonzalez

Ingredients

4 tablespoons vegetable oil divided
1 pound smoked pork chops [0.45 kg], chopped
¼ cup diced cubanelle (cubanela) peppers (cubanela)
½ teaspoon oregano (dry, ground)
1 small red onion minced
1 garlic cloves crushed
⅓ cup chopped celery (optional)
¼ cup capers (optional)
⅓ cup diced carrot (optional)
¼ cup pitted green olives (optional)
½ teaspoon pepper (freshly-cracked, or ground)
1 cup diced auyama (kabocha squash) (West Indian pumpkin or kabocha squash
1 cup tomato sauce
3 teaspoons salt
4 cups rice
1 tablespoon minced parsley

Instructions

Browning chuleta: In an aluminum pot (Amazon affiliate link) or cast iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium heat
Add the pork chops in the hot oil, and cook stirring to brown. Discard excess fat if you find it necessary.
Cooking vegetables: Add cubanela peppers, oregano, onion, garlic, celery, capers, carrot, olives, pepper, and auyama. Cook and stir for a minute.
Stir in tomato sauce followed by 4 cups of water and salt. Decrease the heat to medium and bring to a boil.
Cooking rice: When the water reaches a rolling boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over very low heat (but enough to generate steam) for 10 minutes.
Remove the lid, add the remaining oil and parsley, stir, and cover again. This oil will make the rice shiny, and the concón crispier, but you may leave it out if you wish.
In 10 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.
Serving: As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy).
Scrape off the concón (rice stuck to the bottom) and serve on the side.

Notes

Nutrition