Name: One-Pot Spicy Pork Tinga and Rice
Total time: 2 h 30 min
Ingredients: 1 (2-pound) boneless pork butt roast , pulled apart at seams, trimmed, and cut into 1-inch pieces; Salt and pepper; 2 tablespoons extra-virgin olive oil; 2 onions , chopped fine; 5 garlic cloves , minced; 1-2 tablespoons minced canned chipotle chile in adobo sauce; 2 teaspoons minced fresh oregano or ½ teaspoon dried; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; 2 cups chicken broth; 1 (8-ounce) can tomato sauce; 1½ cups long-grain white rice , rinsed; ½ cup minced fresh cilantro; 3 scallions , sliced thin; 1 tablespoon lime juice

Why This Recipe Works

Rather than spooning it onto crispy tostadas, we used rice to absorb the sauce’s flavors in this simple one-pot meal. The challenge lay in maintaining the dish’s bold essence while achieving perfectly tender pork and well-cooked rice, all in the same pot. Early attempts were lackluster in flavor, so we browned the pork in batches to develop a golden brown crust. The technique worked, imparting a meaty richness to the rice as it simmered away. We built upon our rich fond by adding onions, garlic, herbs, and chipotle chile in adobe sauce. The chipotles lent a subtle heat, as well as smokiness and depth. To provide a more substantial, meaty bite with the rice, we again veered away from many recipes that shred the pork and instead chose to leave the tender, cooked pork in chunks. Finally, we finished our dish with a sprinkling of fresh chopped scallions and cilantro, along with a splash of lime juice.

Before You Begin

You can vary the spice level of this dish by adjusting the amount of chipotle chiles. Pork butt roast is often labeled Boston butt in the supermarket.

Instructions

Adjust oven rack to lower-middle position and heat to 300 degrees. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of pork and brown on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with remaining 1 tablespoon oil and remaining pork.

Add onions and ½ teaspoon salt to fat left in pot and cook over medium heat until onions are softened, about 5 minutes. Stir in garlic, chipotle, oregano, and thyme and cook until fragrant, about 30 seconds. Stir in broth and tomato sauce, scraping up any browned bits.

Add browned pork and any accumulated juices and bring to simmer. Cover, transfer pot to oven, and cook until pork is tender, 75 to 90 minutes.

Remove pot from oven and increase oven temperature to 350 degrees. Using large spoon, skim any fat from surface of broth. Stir in rice, return covered pot to oven, and cook, gently stirring every 10 minutes, until rice is tender and liquid has been absorbed, 20 to 30 minutes.

Remove pot from oven and stir in cilantro, scallions, and lime juice. Season with salt and pepper to taste. Cover and let stand 5 minutes before serving.