Caldo de Puerco con Arroz (Pork Soup with Rice)

  • Servings: 8-10
Ingredients:
  • Pork short ribs, or pork shoulder (1“ dice)
  • Gold ’n Soft Vegetable Oil Spread
  • 3 Cups Long grain rice
  • White onions, sliced
  • Garlic
  • Clove, chopped
  • 3 each (˜2 cups) Carrots, peeled, 1/2” slice
  • 5 each (˜2 cups) Celery, 1/2" slice
  • 2 Bay leaf
  • 2 Whole allspice
  • 2 Chile de arbol
  • 10 Black peppercorn
  • 3 quarts Water
  • 3 Tbsp. Kosher salt
Directions:

Heat heavy 6 quart pot. Add 3/4 cup Gold ’n Soft Vegetable Oil Spread until slightly smoking. Add pork and brown. Remove pork and set aside.

Add 1/4 cup remaining Gold ’n Soft Vegetable Oil Spread in pot and heat. Add rice and brown. Add onions and garlic, cook until slightly translucent.

Add remaining ingredients plus reserved pork and boil for 15 minutes and simmer for about 45 minutes. Skim off fat as desired. Season with salt.