Mushy Rice With Pork

• 6 cups water
• 1 pound ribs Pork Loin, remove meat from bones & cut into bite size cubes, if you can find boneless then use that instead
• 8 ounces pork chops Cut into bite size cubes
• 4 chorizos Small or 2 Large, sliced, I used the Goya kind but a Spanish or Mexican chorizo is fine too
• salt
• pepper
• 1 teaspoon ground white pepper
• 1 1/2 cups long grain rice
• 2 tablespoons butter
• 3 red potatoes small to medium size, peeled & chopped
• 2 hard boiled eggs chopped
• 1 tablespoon cilantro chopped
• 1 tablespoon parsley chopped

1. 1. Begin by making the stock. In a medium to large size pot or dutch oven add in the water, pork loin rib meat, and pork chops. Bring the heat up to medium high and cook for 30 minutes.
2. 2. 5 Minutes before the pork and water are done cooking, in a small skillet saute the chorizo until brown and crisp; not burned. Then add it into the pork and water and stir to combine.
3. 3. Then add in 1/2 of the hogao (which is 1 cup), salt, black pepper, and white pepper. Stir to combine. At this point taste the stock and see if your seasonings are to taste.
4. 4. Bring heat down to Medium and add in the rice and butter. Stir and cook for 20 minutes or until you're able to see the rice and most of the liquid has evaporated.
5. 5. Add in the chopped potatoes and stir to combine. Cover pot and cook for another 15-20 minutes or until the potatoes are tender. If necessary add in water if the rice isn't really soft.
6. 6. When potatoes are tender turn heat off and stir in the chopped hard boiled eggs, cilantro, and parsley.
7. 7. Serve alongside with fried green plantains (like laylita's) and sliced avocados. Top the rice with the rest of the hogao. Enjoy!

water, pork loin, pork chops, chorizos, salt, pepper, ground white pepper, long grain rice, butter, red potatoes, eggs, cilantro, parsley

Taken from www.yummly.com/recipe/Mushy-Rice-with-Pork-1665142 (may not work)