Venezuelan Pork Arepas
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Serves: 8
INGREDIENTS
Pulled Pork:
2 tablespoons vegetable oil
2 lbs boneless pork shoulder, cut into 2 inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 serrano chile, seeded and diced
1 cup chicken broth
1 cup orange juice
Arepas:
2 cups dehydrated cooked cornmeal
3 cups boiling water
½ teaspoon salt
¼ cup vegetable oil
Toppings:
1 cup crumbled cotija cheese
½ cup chopped cilantro
2 limes, cut into wedges
2 cans black beans
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon cumin
½ teaspoon paprika
INSTRUCTIONS
To make pulled pork, heat oil in large stockpot over medium high heat, then brown pork shoulder pieces on all sides, about 10 minutes.
Add in onion, serrano, and garlic and saute 2 more minutes.
Pour chicken broth and orange juice over top, put lid on pot, and let simmer on low until tender, about 2½ hours.
When pork has about an hour left, start to make your cornmeal arepas.
Preheat oven to 400 degrees.
Add boiling water to cornmeal and salt in mixing bowl, and stir until completely combined.
Heat ¼ cup vegetable oil in large skillet and form cornmeal dough into patties about ¾ inch thick and 4 inches in diameter.
Place cornmeal patties in skillet and cook for 5 minutes on each side.
Place on baking sheet and bake arepas in oven for 15-20 minutes.
While arepas are in the oven, combine drained black beans with salt, cinnamon, cumin, and paprika in small saucepan and bring to a boil.
To assemble arepas, slice patties in half and stuff with shredded pulled pork, black beans, cilantro, and queso fresco.
Garnish with lime.
Slightly adapted from kitschencat.com