Lunch
Corn Rice
Time: About 2 hours 6–8 servings Difficulty: Intermediate
→ Don Chani Special Corn for Corn Rice Traditional Guanacastecan corn rice with pork shoulder, sofrito and Don Chani special corn. Hearty, soft and full of flavor.
Tip
Good meat broth and patient corn cooking make all the difference.
Ingredients
- • 1 package Don Chani Special Corn for Corn Rice
- • 1½ kg pork shoulder
- • Sofrito: sweet pepper, onion, garlic, coyote cilantro, culantro, celery
- • Worcestershire sauce
- • Achiote
- • Black pepper
- • Oil
- • Complete seasoning blend
- • Chicken bouillon
- • Salt
- • Boiled green banana or plantain, to serve
Preparation
- 1
Cook the meat with seasonings (Worcestershire, achiote, pepper, seasoning blend, bouillon and salt to taste) until tender. Reserve the broth.
- 2
Cook Don Chani corn with salt and garlic in water until soft. Rinse and set aside.
- 3
Shred the cooked meat.
- 4
In a large pot, heat oil and sauté the meat with chopped sofrito.
- 5
Add cooked, rinsed corn, meat broth and remaining aromatics. Cook over medium-low heat, stirring gently, until flavors meld.
- 6
Keep a soupy, tender texture. Adjust salt and seasoning if needed.
- 7
Serve hot with boiled green banana or plantain.