| Level: | Easy |
| Yield: | 4 1/2 pounds |
Ingredients
- 2 1/2 pounds pork butt, cut into 1-inch cubes
- 1 pound pork liver, rinsed in cool water
- 2 quarts water
- 1 cup chopped onions
- 1/2 teaspoon minced garlic
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 4 1/4 teaspoons salt
- 2 1/2 teaspoons cayenne
- 1 1/2 teaspoons ground black pepper
- 1 cup finely chopped parsley
- 1 cup chopped green onions tops, (green part only)
- 6 cups cooked medium-grain rice
Instructions
- In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 322 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 94 mg |
| Sodium | 507 mg |