Arroz Atollado

STOCK:--
3 tbsp rice bran oil
250 g boneless pork loin, cubed
500 g pork sirloin, cubed
4 cups water
4 cups chicken stock or more
HOGAO:--
3 tbsp rice bran oil
2 cups fresh tomatoes, chopped
4 spring onions, chopped
2 garlic cloves, minced
3 tbsp orange capsicum, chopped
2 tsp SIDS CRAZY SALT
1 tsp SIDS SALT & PEPPER
½ tsp ground cumin
¼ cup chopped fresh coriander
RICE:--
1½ cups white rice
SIDS SALT & PEPPER to taste
2 cups potatoes cut in 4 cm pieces
2 chorizos or smoked sausage, sliced
3 tbsp chopped fresh coriander

PORK STOCK: Heat 3 tablespoons oil in a large heavy pot. Add the pork and cook about 2-3 minutes on each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.
HOGAO: While the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons oil, tomatoes, spring onions, garlic, capsicum, SIDS CRAZY SALT, SIDS SALT & PEPPER, ground cumin and coriander. Cook for 10-15 minutes, stirring often. Remove from the heat a set aside.
RICE: Remove the pork from the liquid and set aside. Strain the stock and measure. (you should have 6 cups, if not add more chicken stock)
In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil, then reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and chorizo and cook for an additional 15 minutes. This rice should have a consistency similar to risotto. Remove from the heat and sprinkle with coriander and serve.