Arroz Atollado

Pork Risotto

Preparation info

  • Difficulty


  • 8 to 12

    large servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Arroz Atollado is a typical dish from the Valle del Cauca region of Colombia. It can be prepared with chicken instead. I used to travel about one hour to the outskirts of Cali to get the best atollado, where it was prepared over log fires in a farm-like restaurant where the children could run around, ride horses, jump across a small river, and have lots of fun.

For all my friends who are constantly on a diet, this is one of the best reasons to break it.



  • 5 to 6 pork rib bones
  • 1 pound pork leg meat, cut in ½-inch dice
  • ½ cup diced onion
  • ½ cup diced tomato
  • 2 cloves garlic
  • 2 bay leaves
  • ¼ teaspoon pepper

Hogao or Guiso

  • 2 chorizos or store bought, sliced ½-inch thick
  • 2 tablespoons oil (if needed)
  • cups minced scallion
  • cups peeled, finely diced tomato
  • 3 tablespoon minced garlic
  • 1 teaspoon sugar
  • ½ beef bouillon cube
  • ½ teaspoon salt
  • ½ teaspoon ground cumin*
  • ½ teaspoon color* or turmeric
  • 4 tablespoons minced cilantro


  • 2 cups white rice
  • 2 teaspoons salt
  • 1 pound yellow potatoes, peeled and cut in ½-inchdice
  • 2 tablespoons minced cilantro


  1. PREPARE THE STOCK: In a pressure cooker, over medium heat, brown the ribs and diced pork about 3 minutes on each side. Add 8 cups of water, the diced onion and tomato, garlic, bay leaves, and pepper. Cover and cook under pressure for 30 minutes. Turn the heat off, release the pressure, and open.
  2. Remove the meats from the liquid and set aside. Strain the stock and remove any fat. Measure the stock; you should have 8 cups of liquid; if not, make up the difference with beef or chicken broth. Set aside the stock for later use (Step 7).
  3. While the stock is cooking: In a large pot or caldero* over medium heat cook the chorizos for 3 minutes. If too much fat is released by the chorizos, remove most of it and only leave 2 tablespoons; if not enough fat is released, add enough oil to make up the difference.
  4. Decrease the heat to medium-low and add the scallion, tomatoes, garlic, sugar, bouillon cube, salt, cumin, and color, and cook for 15 to 20 minutes. The ingredients should have blended into a sauce consistency.
  5. Add the cilantro and remove from the heat. Set aside, or continue if your stock is ready.
  6. Return the hogao to medium-high heat and add the rice and 2 teaspoons of salt; sauté for 2 minutes.
  7. Reduce the heat to medium-low, add the pork meat, and 8 cups of stock, and simmer uncovered for 15 minutes; the rice will plump up.
  8. Add the potatoes and continue cooking for another 15 to 20 minutes; the potatoes will be cooked and the rice will be very wet.
  9. Sprinkle the cilantro, remove from the heat, and serve.