Locrio de Chuleta
This locrio de chuleta is one of those one-pot meals that brings big flavor with very little fuss. The rice soaks up all that smoky, seasoned pork and comes out rich, savory, and so satisfying.
Table of Contents
Ingredients
3 bone-in, thin-sliced pork chops
3 smoked pork chops
1 bell pepper, diced
½ red onion, diced
6 cloves garlic, chopped
6 olives
3 tbsp sofrito
2 tbsp adobo
1 tbsp paprika
1 tbsp Maggi jugo (or 2 tbsp soy sauce)
½ tbsp black pepper
2 tbsp oil
2½ cups extra long grain rice
2½ cups water
Fresh cilantro
Step-by-Step Instructions
Prep the pork
Cut both the bone-in and smoked pork chops into small pieces, including the bone pieces.
Season
In a bowl, combine the pork with bell pepper, red onion, garlic, olives, sofrito, adobo, paprika, Maggi jugo (or soy sauce), and black pepper. Toss well to combine.
Cook the pork
Heat oil in a pot over medium-high heat. Add the seasoned pork mixture directly into the hot pot. Cook for 25 minutes
Taste & add rice
After 25 minutes, taste the broth to check for salt and flavor. Add the rice and 2½ cups of water. Stir to combine.
Initial cook
Cover and cook on high for 8–10 minutes, until the rice absorbs the liquid.
Steam the rice
Lower the heat to low. Form a small rice “mountain” in the center to prevent sticking. Cover and cook for 25 minutes.
Finish
Garnish with fresh cilantro. Serve with avocado slices and a green salad.
Notes from My Kitchen
Including the bone adds extra flavor to the rice.
Maggi jugo gives depth — soy sauce works if that’s what you have.
Forming the rice mound helps prevent sticking and ensures even steaming.
