One of the first things I did when we got back to Austin after the New Year was email Shanita with an order for two jars of Hal’s Hot Love! The fridge was near-empty, and so I subsequently made a run to Wheatsville to stock up on all the basics (for us: coffee, butter, eggs, and grits!). I noticed some moderately priced, pre-sliced pork, so I grabbed a portion, having no idea what I would do with it. I’m not really a big pork eater; I don’t really enjoy pork chops or ham–just bacon!
When Shanita dropped off our salsita order, we started talking about recipes, and she suggested I use some Hal’s to spice up the rice I was considering cooking. Thus a brilliant idea was born–I will be having Shanita’s Arroz Verde regularly! I decided to throw the quickly pan-cooked pork in there, along with some sliced green bell pepper and a garnish of homegrown jalapeños. So easy! This one was a surefire, spicy winner.
2 cups white rice
1 Tbsp butter
1 lb. sliced pork (I used boneless chops)
1/2 green bell pepper, sliced lengthwise
1/2 tsp ground cumin
2 tsp freshly ground black pepper
1 tsp salt
1/4 cup cream
1/2 cup Hal’s Hot Love jalapeño and roasted garlic salsa
1 raw jalapeño, finely sliced
1. Combine rice, a dash of salt, and about 4 cups of water in a medium stock pot and bring to a boil. Stir; reduce heat to simmer and cover. Cook for about ten minutes, stirring occasionally, and adding more water if necessary.
2. Meanwhile, melt the butter in a skillet over medium heat. Add pork, bell peppers, cumin, and half the black pepper. Sauté until pork is just cooked through (you do not want to see any pink meat), about ten minutes, stirring frequently.
3. Drain rice and return to stock pot. Away from the heat source, drizzle in the cream, salsa, salt, and the rest of the black pepper and mix thoroughly with a large spoon.
4. Spoon portions of rice out into bowls, and top with pork and pepper mixture; garnish with jalapeño slices and serve immediately.
Makes four servings.