Published: by Absolutely Recipes, in the recipes category.
3 TBSP Olive Oil
1/2 Cup Ground Pork
1/2 Cup Chicken Livers (Pureed)
1 1/2 TSP Salt
1/2 TSP Ground Black Pepper
1/2 TSP Chili Powder
1 1/2 Cups Chicken Stock
1 Yellow Onion (Chopped)
2 Celery Ribs (Chopped)
2 Cloves of Garlic (Minced)
1 Jalapeno (Stemmed, Seeded and Finely Chopped)
1 TBSP Dried Oregano
3 Cups Steamed Cauliflower Rice
1/2 Bunch Scallions (Chopped)
2 TBSP Fresh Parsley (Chopped)
In a large non-stick skillet over high-heat, add the pork and chicken livers, cooking until browned while stirring continuously.
Add salt, pepper and chili powder, stirring occasionally so that the meat begins to stick to the pan and get crusty.
Add 1/4 cup of the chicken stock and simmer until evaporated allowing the meat mixture to get crispy again.
Add the chopped onion, celery, minced garlic, jalapeno and oregano cooking for another 5 minutes until the vegetables are crispy and sticking to the skillet.
Add the cauliflower rice, remaining chicken stock, scallions and parsley, stirring occasionally until the liquid is absorbed and the cauliflower rice is thoroughly heated through.
Serve hot.
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