Arroz Aguado de Cerdo
Sopas de Domingo: The Slow Simmer of the Weekend
Tuesday at six-thirty, a heavy Dutch oven hits the front burner, and as chunks of pork shoulder drop into the hot iron and the fat renders, the smell of Arroz Aguado bubbling on the stove guarantees dinner in forty-five minutes. But for a weeknight in the American Midwest, hacking spare ribs into bite-sized pieces yields that incredible bone-in depth in a fraction of the time, while a quick blender sofrito bypasses the meticulous chopping—and while indigenous chipilín leaves are the undeniable soul of the dish, a heavy handful of fresh baby spinach is a diaspora-approved substitute. Squeeze a lime over the bowl and eat it scalding.
Ingredients
- pork spare ribs or baby back ribs1 1/2 lb
- neutral cooking oil1 tbsp
- water6 cup
- chicken or beef bouillon powder2 tsp
- ground cumin1 tsp
- achiote powder or sweet paprika1/2 tsp
- kosher saltto taste
- Roma tomatoes2 med
- white onion1/2 med
- green bell pepper1/2 med
- garlic3 cloves
- water1/4 cup
- long-grain white rice1/2 cup
- chayote squash1 med
- carrot1 large
- Yukon gold potato1 med
- zucchini1 med
- fresh baby spinach2 cup
- warm corn tortillasto serve
- limeto serve
- Salvadoran hot sauceto taste
Method
- 01
Sear the pork ribs in a heavy-bottomed pot to build a savory foundation.
Heat the oil over medium-high heat and sear the bone-in pieces for 5 to 7 minutes until golden-brown.
- 02
Cover with water, bring to a boil, and meticulously skim off the rising foam.
Pour in 6 cups of water. As it boils, a grey foam will rise—skimming this off for the first 5 to 10 minutes is the golden rule for a clean, beautiful broth that isn't muddy or bitter.
- 03
Blend the tomatoes, onion, bell pepper, garlic, and a splash of water into a smooth sofrito.
This blender shortcut bypasses tedious chopping and instantly infuses the broth with a vibrant, deep flavor.
- 04
Season the skimmed broth with the sofrito, bouillon, cumin, and achiote.
Add a heavy pinch of salt, lower the heat to medium-low, cover, and let simmer for 30 minutes until the pork is tender.
- 05
Stir in the rinsed rice, chayote, and carrots, and simmer uncovered for ten minutes.
Don't over-rinse the rice beforehand; its surface starches are exactly what will thicken the soup to its signature aguado consistency.
- 06
Add the potatoes and zucchini, cooking until the rice is fully burst.
Simmer for another 10 to 12 minutes. The rice should be burst open and the potatoes fork-tender. Splash in hot water if the stew looks too dry.
- 07
Turn off the heat and fold in the spinach.
The residual heat will wilt the greens in about 60 seconds, preserving their earthy flavor and bright color.
- 08
Serve immediately with warm corn tortillas and fresh lime.
Arroz Aguado waits for no one—the rice will continue to drink up the broth as it sits, so ladle it out while it's still piping hot and soupy.