Recipe Image
Servings:
6
Meloso with Pork and Artichokes
Meloso, the creamy rice that sits on the line between the dry rice of paella and a soupy caldoso. Meloso delivers more warmth and satisfaction during colder weather but is delicious anytime of the year.
Total Time
3hr
0.0
0 Ratings
Author: Julia Eats
Servings:
6
Ingredients
•
2
lb
Pork Tenderloin
, cubed
•
3
Medium
Green Tomatoes
•
1
Onion
, quartered
•
4
cloves
Garlic
, sliced
•
1
cup
Dry White Wine
•
1
sprig
Fresh Rosemary
•
1
sprig
Fresh Thyme
•
1
Tbsp
Dried Sage
•
4
cups
Vegetable Broth
or Chicken Broth
•
8
Small
Artichokes
•
as needed
Extra-Virgin Olive Oil
•
2
cups
Bomba Rice
or Arborio Rice
Cooking Instructions
1.
Quarter the
Onion (1)
.
2.
Place whole
Green Tomatoes (3)
and onion quarters on a baking sheet lined with aluminum foil. Roast under broiler, flipping the vegetables halfway through, until they are charred on both sides. Allow to cool for a few minutes before handling.
3.
In a food processor, blend roasted tomatoes and onions together until puréed.
4.
Cube the
Pork Tenderloin (2 lb)
.
5.
Heat
Extra-Virgin Olive Oil (as needed)
in a large Dutch oven over medium-high heat and brown pork cubes in batches. Remove and drain on paper towels and repeat until all meat is browned.
6.
Slice the
Garlic (4 cloves)
.
7.
Add garlic to the pan juices and cook for about 30 seconds.
8.
Deglaze the pan with
Dry White Wine (1 cup)
and cook for about 2 minutes.
9.
Return pork to the pan, season with
Fresh Rosemary (1 sprig)
,
Fresh Thyme (1 sprig)
, and
Dried Sage (1 Tbsp)
, then cover with the puréed vegetables and
Vegetable Broth (4 cups)
.
10.
Bring to a boil and then reduce heat to low. Simmer over low heat for 2 hours, or until pork is tender. When done, pork should break apart easily with the side of a fork.
11.
For steamed artichokes, cut off stem at base of
Artichokes (4)
and cut off the top one inch.
12.
Place artichokes in a steamer basket or pot with about 1 inch of water in the bottom. Bring to a boil, reduce heat to a simmer and cover tightly with a lid to steam for about 20 – 25 minutes until the leaves pull easily from the artichoke.
13.
Allow to cool. Remove the tough outer leaves until you reach the tender, pale leaves inside. Scoop out the hairy fibers of the chokes, if necessary.
14.
Roughly chop artichoke hearts.
15.
Add them to the simmering pork during the last 15 minutes of cooking.
16.
Preheat oven to 400 degrees F (200 degrees C).
17.
For roasted artichokes, trim the
Artichokes (4)
down to the edible inner leaves.
18.
Toss the artichokes in olive oil, place them in a single layer on a baking sheet lined with foil and roast in preheated oven until hearts are tender and leaves are crispy, about 20-25 minutes.
19.
Remove pork and artichokes with a slotted spoon, or pour through a metal strainer, reserving cooking liquid. Place pork and artichokes into a separate smaller pot to keep warm over low heat. Measure the amount of liquid remaining in the pot with a large glass measuring cup. For every 3 cups of liquid, you will need 1 cup of rice.
20.
Return liquid to large pot and bring to a boil. Add
Bomba Rice (2 cups)
and stir, then cover with lid. Reduce heat and simmer for about 10 minutes, checking the consistency often. When rice is almost finished but still has a little crunch, stir in the reserved pork and artichokes.
21.
Continue to cook for a few minutes until the rice has reached the right consistency, creamy but still with a firm bite to the grains.
22.
Spoon into bowls, top with roasted artichokes and serve immediately.
Nutrition Per Serving
CALORIES
613
FAT
4.8 g
PROTEIN
50.8 g
CARBS
91.5 g
