2 tablespoons pork fat or olive oil

2 large onions, chopped

2 cups celery, chopped

8 cloves garlic, chopped

1 jalapeno, chopped

2 oranges, cut into quarters

2-3 teaspoons salt

1 teaspoon black pepper

2 teaspoon oregano

2 teaspoons cumin

1 teaspoon red pepper flakes

Pork bones from pork roast, shoulder, or butt with some meat left on the bones (plus any leftover meat to total 2-3 cups)

2 quarts chicken stock

4-8 cups water

1, 15-ounce can chopped tomatoes

2 cups carrots, chopped into ½” thick rounds

3 cups sweet potatoes, peeled and chopped into 1-1 ½” chunks

1 red bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1, 15.5-ounce can black beans drained

1 cup frozen corn

½ cup scallions, chopped (plus more for garnish)

2 limes

¼ cup cilantro chopped

1, 16-ounce package yellow rice, cooked to package directions (or white rice)


Heat the pork fat or olive oil in a large Dutch oven (8-10 quart) or soup pot.  Cook the onions, celery, garlic, and jalapeno until soft and fragrant, about 3 minutes, stirring frequently.  Add the oranges, squeezing the juice out, and leaving the squeezed pieces in the pot. Add 2 teaspoons of the salt, black pepper, oregano, cumin, red pepper flakes, and pork bones (with meat on).  Cook for 4-5 minutes more, stirring so the bones are coated with the veggies and spices and any fat on the bones begins render and brown.

Add the chicken stock and enough water to cover the bones.  Add the can of tomatoes including the juices.  Bring to a boil and then reduce the heat to a simmer.  Let the stock cook for 2-3 hours, stirring occasionally, until the bones are almost falling apart.  Also, periodically skim any fat and or foam off the surface of the broth during this time.

Turn off the heat and strain the stock through a fine mesh sieve into a large bowl.  Place the bones, meat, veggies in another bowl and let cool to room temperature.

Place the strained stock back in the pot and bring back to a boil.  Continue skimming any fat or foam off the top of the broth. Add the carrots, reduce the heat to a low boil, and cook for 20 minutes.  Add the sweet potatoes and cook for 20 minutes more.  Add the red, orange, and yellow peppers to the pot and cook 20 minutes more.

When the bones are cool enough to handle, take all of the meat off the bones, breaking it into bite size pieces.  Add the meat back to the pot along with enough leftover meat to equal about 2-3 cups total.  Discard all bones, taking care to feel through the meat with your fingers to check for any small pieces of bones and cartilage.

Also add any of the veggies from the strained stock, the black beans, corn, and scallions to the pot, mixing to combine and folding everything together, taking care to keep the veggies and pork intact.

Serve the ragout over the rice topped with cilantro, more scallions, and a wedge of lime.  Squeeze the lime over the ragout and devour!!

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