Arroz con Chancho

👩🏻‍🍳 Tamara Talks – What is Arroz con Chancho

Arroz con chancho is a traditional Peruvian dish made with rice and pork that has its roots in Peru’s diverse culinary history, blending indigenous, Spanish, African, and Asian influences. Seasoning typically includes garlic, onions, ají amarillo, and other Peruvian peppers.

Over time, arroz con chancho developed regional variations across Peru. In some areas, it’s made with cilantro for a green hue; other areas add achiote for reddish-gold color. Each version reflects local flavors and ingredients.

Traditional arroz con chancho is likely to feature pork shoulder or pork belly – both fatty cuts. If you’ve followed this blog for awhile, you’re probably aware that I lighten up recipes when I can. My version of arroz con chancho features lean, tender pork tenderloin. Using pork tenderloin has the added benefit of saving time. If you have the Peruvian sauces, you can make this one-pot dish in 30-45 minutes!

In Peru, arroz con chancho is likely to be served with salsa criolla and yuca fries. Peruvians love their carbs! As shown in my photos, I serve it with salsa criolla, and we find that to be plenty.😆

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• boneless pork – As I mention above, I prefer to use lean cuts of pork, and tenderloin is so lean and tender with minimal cooking time. If you choose boneless pork loin or chops, it will not be as tender. Alternatively, you can simmer pork shoulder, and add it after it’s tender. It will be fork tender. Cut it into pieces before adding with the rice.
• rice – You’ll want long-grain white rice for this recipe. My “go to” rice is basmati, and it requires a 1:2 ratio of rice to liquid. Be sure to check your package for liquid ratio, and adjust. Jasmine is good, but the ratio is 1:1.5.
• red onion
• garlic
• ají panca paste – You can find ají panca paste in many Latino foods markets, or you can order it online.
• ají mirasol paste – Ají mirasol paste is a paste made with dried ají amarillo chile peppers. It has a more intense, earthy flavor than ají amarillo paste, but ají amarillo paste is a good substitute. I would suggest adding a little extra.
• ground turmeric
• chicken broth or stock
• cabbage – Cabbage is definitely a part of Peruvian cuisine. If you don’t love it, try adding green peas or green beans.
• carrots
• bell pepper
• ají amarillo pepper – I get frozen ají amarillo peppers at my Latino foods market. They’re not always available. Substitute another pepper with a little heat like serranos, fresnos, or jalapeños, or omit entirely.
• peas
• garnishes – I usually just do cilantro and lime wedges, but sliced avocado is delicious!

NOTE: You will find arroz con chancho with a wide variety of vegetables. Feel free to substitute for any of my specified vegetables. Think of this recipe as a template!

🔪 Step-By-Step Instructions

• NOTE: Be sure to choose a skillet with a tight-fitting cover. I like my large cast iron skillet. A dutch oven is another good choice.

• Brown the pork tenderloin – Pat the pork tenderloin dry, and season with salt and pepper. Slice it thinly. Brown in a skillet with a tablespoon +/- olive oil over medium-high heat. The pork does not need to be fully cooked, but it should have some caramelization on the edges. NOTE: Pork tenderloin can easily be over-cooked, so watch it carefully. It only takes 3-4 minutes.

• Sauté the aromatics – Add the onion, garlic, ground turmeric, and ají pastes to the skillet. Add a little more oil if needed. Sauté one to two minutes until fragrant.

• Add the rice – Add the rice, carrots, and bell pepper. Sauté a minute or two before moving to the next step.

• Add the remaining ingredients – Add the broth, peas, ají amarillo or other pepper, and cabbage. Cover, and simmer until rice is tender (20 minutes for basmati).

• To serve – Garnish with chopped cilantro as desired. Enjoy!

💭 Tips

Think of this arroz con chancho as a template. You can switch out the specified veggies for your favorites! Sweet potatoes and choclo corn are very typical in Peru.

NOTE: Choclo is the Spanish term for a variety of corn (maize) commonly grown in the Andes region of South America, particularly in countries like Peru, Bolivia, Ecuador, and Colombia. It is also known as Peruvian corn or Cuzco corn.

I use basmati rice for most (if not all) rice dishes that call for long-grain rice. If you use a different variety of rice, be sure to check liquid ratio and cooking time.

Ají mirasol has a more intense and earthy flavor than the ají amarillo peppers that it is made from. You can buy ají mirasol paste online, or you can make your own by softening the dried peppers in boiling water, puréeing and straining them.

🥘Variation

The ají mirasol, achiote paste, and ground turmeric are a traditional combination that provides a golden color to the arroz con chancho. Some regions, however, infuse the rice with cilantro by using an entire bunch of cilantro puréed with broth. My arroz con pollo uses this flavor combination. If you’re fairly confident in the kitchen, you might enjoy combining these two regional variations! Contact me at tamara@beyondmeresustenance.com if you want more information!

Rice and protein combinations are affordable and a great way to feed a family on a budget. Additionally, they tend to be weeknight appropriate dishes. I hope you’ll give this Peruvian-inspired rice and pork dish a try!