Created by ellie on October 5, 2022
Step 1: For the pork and broth: in a dutch oven on medium high heat, combine all ingredients (water - salt) and bring to a boil. Reduce heat to low, partially cover and cook for 1 hour or until pork is tender.
Step 2: Set colander in a large bowl and drain pork, reserving cooking liquid (you need 4 cups -- if you don't have 4 cups add water to equal 4 cups liquid). Discard onion, garlic and bayleaves. **** Cooled pork and broth can be refrigerated in air tight containers for up to 2 days.
Step 3: To make the rice: using same pot wipe it clean with paper towels. Over medium heat add the oil. Then add the next 7 ingredients (bell pepper - salt) and cook for 5-10 minutes or until vegetables are tender.
Step 4: Stir in rice and sazon (recipe follows) and cook for 2 minutes or until rice begins to turn translucent. Stir in pork and 4 cups reserved broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
Step 5: Keeping pot covered, let stand for 20 minutes off heat. Fluff rice with fork and stir in peas, olives, cilantro and vinegar.
Step 6:
Step 7: To make sazon:
Step 8: Combine all ingredients in a bowl or covered container.