Potluck : Do You Feel Lucky?

In this recipe, rice is combined with carnitas-style pork and topped with authentic crema Mexicana and Manchego cheese (sour cream and Jack may be substituted). The dish is ample for a potluck crowd.

MEXICAN RICE AND PORK BAKE

3 pounds pork shoulder or Boston butt

Salt, pepper

5 cloves garlic, minced

2 cups rice

1/4 cup oil

1 large onion, chopped

1 large tomato, peeled and chopped

3 1/2 cups chicken broth

2 jalapeno chiles

2 cups Mexican crema

2 cups shredded Manchego cheese

2 poblano chiles, roasted, peeled, seeded and cut into strips

1 cup shredded string cheese

Season pork to taste with salt and pepper. Rub outside of pork with 3 cloves minced garlic. Roast in shallow pan at 325 degrees 3 to 4 hours or until meat pulls apart easily with fork and is crispy on outside.

Allow meat to cool slightly, then shred into bite-size pieces. Cover and set aside.

Saute rice lightly in oil in large saucepan. Add onion and remaining 2 cloves minced garlic. Continue to saute, stirring, until rice is lightly browned and onion is tender.

Stir in tomato and saute lightly. Stir in chicken broth, cover and cook about 10 minutes. Add whole jalapeno chiles to rice and continue cooking until rice is tender, about 10 minutes.

Remove chiles from rice and discard. Stir in pork and season to taste with salt. Spoon mixture into 2 1/2-quart heavy oval casserole.

Spread Mexican crema over top, then sprinkle with Manchego cheese. Arrange chile strips attractively over top. Sprinkle with string cheese.

Bake at 350 degrees 40 to 50 minutes, until cheese is melted and casserole is heated through. Makes 12 to 16 servings.