- 4 cups chicken stock
- 1 head roasted garlic
- 3 chipotle peppers
- 1 yellow onion, chopped
- 1 cup arborio rice
- 2 tablespoons of tomato paste
- 1 cup white wine
- 2 poblano peppers, chopped
- 2 jalepeno peppers, chopped
- 1 cup carnitas (see recipe below)
- 1/2 cup shredded cheese
- Cilantro
In a medium stock pot, blend garlic and chipotle peppers in chicken stock and bring to a slow simmer. This is the liquid used to cook the rice.
Saute onion and tomato paste over med-high heat until the onion is translucent.
Add rice and saute for a minute or so. Add wine and reduce. Add about 3/4 cup of stock at a time and reduce until the rice is al dente.
Meanwhile saute peppers over high heat for a couple minutes so they are partially cooked but still have some bite.
Fold cheese, peppers, and carnitas into the risotto and top with cilantro.
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Quasi-Carnitas:
- 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
- 1-2 Mexican beers
- Chicken stock and/or water
- Bay leaves
- Whole dried red chili peppers
- Few tablespoons cumin, chili powder and any other Mexican spices you like
1. Brown the cubed pork in olive oil.
2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.
3. Remove, let pork cool and shred.
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