I’ve been watching all of the National Puerto Rican Day Parade festivities that went on in NYC and Chicago from my side of the screen, so of course I felt left out and decided to celebrate here in Denver by making myself a meal of chuletas fritas con arroz blanco y habichuelas rojas, or fried pork chops with white rice and red kidney beans.
This main dish is as down-home as you can get, and is commonly served in most Latin Caribbean households. It is a finger-licking combination of fried pork chops with fluffy white rice and saucy red kidney beans. The pork chops are usually seasoned with a marinade that contains a variety of spices that differ from home to home. For this recipe, I strayed away from the common ingredients, like garlic, sazon, and sofrito; instead, I used recaito, adobo, and a little salt and pepper. Recaito is a puree made of aromatics like onion and garlic, but specifically includes an herb known as recao or culantro—not to be confused with cilantro, though…
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