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RECIPE
12 INGREDIENTS22 STEPS3hr

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.
Meloso with Pork and Artichokes Recipe | SideChef
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.
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
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Fulfilled by
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
3hr
Total Time
$5.27
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 lb
3
Medium  Green Tomatoes
1
Onion , quartered
4 cloves
Garlic , sliced
1 cup
Dry White Wine
1 sprig
1 Tbsp
4 cups
Vegetable Broth
or Chicken Broth
8
Small  Artichokes
to taste
Extra-Virgin Olive Oil
2 cups
Bomba Rice
or Arborio Rice
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Nutrition Per Serving

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CALORIES
633
FAT
6.9 g
PROTEIN
50.5 g
CARBS
92.5 g

Cooking Instructions

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Step 1
Quarter the Onion (1) .
Step 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.
Step 3
In a food processor, blend roasted tomatoes and onions together until puréed.
Step 4
Cube the Pork Tenderloin (2 lb) .
Step 5
Heat Extra-Virgin Olive Oil (to taste) in 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.
Step 6
Slice the Garlic (4 cloves) .
Step 7
Add garlic to the pan juices and cook for about 30 seconds.
Step 8
Deglaze the pan with Dry White Wine (1 cup) and cook for about 2 minutes.
Step 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) .
Step 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.
Step 11
For steamed artichokes, cut off stem at base of Artichokes (4) and cut off the top one inch.
Step 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.
Step 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.
Step 14
Roughly chop artichoke hearts.
Step 15
Add them to the simmering pork during the last 15 minutes of cooking.
Step 16
Preheat oven to 400 degrees F (200 degrees C).
Step 17
For roasted artichokes, trim the Artichokes (4) down to the edible inner leaves.
Step 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.
Step 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.
Step 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.
Step 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.
Step 22
Spoon into bowls, top with roasted artichokes and serve immediately.
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Nutrition Per Serving
Calories
633
% Daily Value*
Fat
6.9 g
9%
Saturated Fat
2.0 g
10%
Trans Fat
0.1 g
--
Cholesterol
98.3 mg
33%
Carbohydrates
92.5 g
34%
Fiber
23.0 g
82%
Sugars
10.8 g
--
Protein
50.5 g
101%
Sodium
2268.9 mg
99%
Vitamin D
0.5 µg
2%
Calcium
260.3 mg
20%
Iron
8.4 mg
47%
Potassium
2207.2 mg
47%
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