MENUDO SPICE MIX RECIPE RECIPES

Steps:

• Season the pork with salt.
• Press saute and heat half of the oil.
• Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
• Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
• Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
• Return pork to the pressure cooker. Secure lid.
• Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
• Remove from heat, vent pressure, then remove lid.
• Skim fat if any.
• Using two forks, shred pork; then stir in hominy and heat through.
• Serve with avocado and lime and garnish with cilantro.

Steps:

• Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
• Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
• Add chicken and brown 5 minutes on each side. Remove and set aside.
• Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
• Add tomato, cook another minute. Add rice, mix well and cook another minute.
• Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
• Taste for salt, should taste salty enough to suit your taste, add more as needed.
• Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
• Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!