This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Recipe #444676), but if you don’t want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.
Ingredients: [‘achiote oil’, ‘sofrito sauce’, ‘diced tomatoes’, ‘garlic cloves’, ‘dry white wine’, ‘chicken broth’, ‘red lentil’, ‘fresh thyme’, ‘ground cumin’, ‘soy sauce’, ‘hot chili peppers’, ‘pumpkin pie spice’, ‘oyster sauce’, ‘canned red kidney beans’, ‘sugar’, ‘salt’, ‘cooked pork’, ‘cooked rice’]
Quantity of Ingredients: [“2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (u003ca hrefu003d”https://www.geniuskitchen.com/recipe/achiote-oil-244296/””u003eAchiote Oilu003c/au003e)””
Number of Servings: finely chopped (u003ca hrefu003d””https://www.geniuskitchen.com/recipe/sofrito-daisy-martinez-444676″”u003eSofrito (Daisy Martinez)u003c/au003e)””
Steps: 1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)””