Bowls might be the most popular way to serve meals. I believe this craze is because of the variety that can be created.Jump to Recipe
These Mexican Pot Roast Bowls may never have been created before. Which means that I don’t think any of my readers, or any recipe developer ever considered this twist. I say that with humor not ego. I am guessing that no one will ever google this idea to find a recipe they could follow.
All kidding aside, my recipe is delicious, has so much flavor and texture and color. The other bowls I have created are a tour of the world.
I noticed as I look at these prior recipes that the one thing they have in common is the rice. Rice is a great vehicle for picking up the flavors created in the dish. It is also gluten free which the diet I try to follow. In this recipe, I add some turmeric to the cooking to get yellow rice.
The dish was rounded out with tomatillo salsa, a Mexican slaw, avocado crema and sauteed peppers and onions. Though it takes some time to cook, it could not be easier to create the pieces and assemble.
The cast of characters.
Developing the Mexican pot roast.
The Mexican Pot Roast Bowl plated.
Mexican Pot Roast Bowl
Bowls are wonderful vehicles for having lots of flavors, colors and textures in your meals. My Mexican Pot Roast Bowl is a perfect example.
- 5 Lbs Pot Roast
- 1/4 Cup Soy Sauce
- 1/4 Cup Vinegar
- 1 Tbsp Black peppercorns
- 2 Tsp Garlic
- 1 Tbsp Kosher Salt
- 2 Tsp Ancho Chili
- 1/2 Stick Cinnamon
- 2 Tsp Achiote
- 1/2 Tsp Allspice
- 3 Whole Cloves
- 10 Whole Garlic Sauteed
- 1 Tbsp Olive oil divided
- 2 Whole Oranges halved
- 1 Whole Onion sliced
- 1 Whole Green & Red pepper rough chopped
- 2 Cups Rice
- 2 Tsp Turmeric
Begin by adding 1 tsp of oil to a skillet. Add the garlic and saute until just browning – 2 – 3 minutes. Add the rest of the oil and warm. Add the achiote, black pepper, cinnamon and cloves to toast – 1 – 2 minutes. Grind in a spice grinder.
Add the liquid and the toasted spices with the remaining spices to the meat. Marinate for 2 hours or up to overnight. Remove the pot roast from the marinate and place in a smoker at 225 degrees for one hour. Remove from smoker and let cool slightly.
Add the pot roast and the onions and peppers, spices and garlic to the pressure cooker. Fill with enough water to submerge but not cover the pot roast. Cook for 1 hour. Remove from the pressure cooker and add to the Dutch oven.
Add all the veggies, spices and the liquid. Add the oranges and add enough liquid to come up to 1" below the top of the meat. Cover and simmer for a couple of hours. When done, pull the put roast using forks.
About 30 minutes prior to the meat being done, add the rice and the turmeric to the rice cooker. Set aside for serving.
Serve the dish with cole slaw, tomatillo salsa and the avocado crema on top of the rice. Enjoy!