Spicy Peruvian Carnitas Bowls

Name: Spicy Peruvian Carnitas Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1.5 pound ground pork; 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 cup chicken broth; 3 tablespoon lime juice (for salsa); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 3 cup water; 1 can corn (15 ounce, drained); 1 can black beans (15 ounce, rinsed and drained); 0.5 cup fresh cilantro (chopped); 2 avocados (medium, sliced); 0.5 cup sour cream (for serving)

Flavorful ground pork seasoned with zesty Latin spices, served over fluffy rice and topped with fresh corn salsa and creamy avocado for a vibrant and satisfying bowl.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $3.00/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

1 tablespoon olive oil
1.5 pound ground pork
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.5 cup chicken broth
3 tablespoon lime juice (for salsa)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
3 cup water
1 can corn (15 ounce, drained)
1 can black beans (15 ounce, rinsed and drained)
0.5 cup fresh cilantro (chopped)
2 avocados (medium, sliced)
0.5 cup sour cream (for serving)

Instructions

Cook rice: In a medium saucepan, combine the 2 cups white rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy. Keep covered until ready to serve.
Prepare pork: While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 1/2 pounds ground pork and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Sauté aromatics: Add the 1 medium yellow onion and 2 cloves minced garlic to the skillet with the pork. Cook until the onion is softened, about 3-5 minutes.
Season pork: Stir in the 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
Simmer: Pour in the 1/2 cup chicken broth and 2 tablespoons fresh lime juice. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Make corn salsa: In a small bowl, combine the 1 can drained corn, 1 can rinsed black beans, and 1/2 cup chopped fresh cilantro. Stir in 1 tablespoon fresh lime juice. Season with a pinch of salt if desired.
Assemble bowls: Divide the cooked white rice among serving bowls. Top with the spicy Peruvian carnitas pork, then a generous spoonful of corn salsa. Garnish with sliced avocados and a dollop of sour cream if desired. Serve immediately.

Notes

This dish makes fantastic leftovers; simply store components separately and reheat the pork and rice before assembling. You can also customize the salsa with diced tomatoes or red onion if you like.

Nutrition (per serving)

Calories: 535
Protein: 37.1 g
Carbohydrates: 54.3 g
Fat: 20.8 g
Fiber: 7.4 g
Sodium: 350 mg
Saturated Fat: 6.8 g
Sugar: 2.5 g
Cholesterol: 105 mg