Ingredients
1 pork loin chop
Sofrito (recipe follows)
Arepas (recipe follows)
Rice
Salt and pepper to taste
Cilantro, for garnish
Season pork loin chop with salt and pepper. Over medium high heat cook chop in sauté pan until almost done, about 4 minutes per side for a 1-in chop. Remove from heat and set aside.
Prepare rice using instructions on bag or for your rice cooker.
In same pan as you cooked the pork chop add in sofrito and cook over medium heat 5-8 minutes. Slice up pork chop and add to hot sofrito. Cook an additional 5 minutes, or until pork is just done.
Put arepa on plate, top with rice and sofrito pork mixture. Garnish with cilantro leaves, if desired.
Sofrito
2 large bell peppers (any combo of green, red, yellow or orange)
2 medium onions
1 large ripe tomato
5 cloves of garlic
1 bunch of cilantro leaves
Salt and pepper to taste
Juice of 1 lime
Add first five ingredients to the carafe of your blender. Mix until combined well, then add lime juice. Extra can be canned or frozen for future use.
Arepas
1 cup arepa flour (can be found in the Latino section of most grocery stores)
1 cup hot water
½ tsp salt
1 Tbsp honey
½ tsp chipotle powder
Preheat oven to 350 degrees.
Mix ingredients together in a bowl. Once combined set aside for 5-10 minutes. Keeping your hands moist with a bowl of water nearby turn out the dough onto a work surface and knead for 5 minutes. Divide dough up and make 3-in discs about ½-in thick.
Over medium high heat cook arepas in a fry pan just until a crust forms. Place arepas on an ungreased baking sheet and bake for 15 minutes, or until they sound hollow when you flick them.
