Cuban-Style Arroz con Puerco | Emerils.com

Ingredients

• 3 pounds boneless pork butt or pork shoulder, cut into 1 ½-inch cubes (leave some of the fat)
• 1/2 cup Mojo Marinade
• 4 tablespoons olive oil, divided
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped green pepper
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1/2 cup dry sherry or dry white wine
• 2 tablespoons tomato paste
• 1/2 teaspoon annatto powder
• 1 bay leaf
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 1/2 cups uncooked long-grain white rice
• 1 red bell pepper, cut into 1/4-inch strips lengthwise
• 1 green bell pepper, cut into 1/4-inch strips lengthwise
• 1 yellow onion, cut into 1/4 -inch strips lengthwise
• 1/2 cup sliced pimento-stuffed green olives
• 1/2 cup nonpareil capers, drained
• 1/4 cup finely chopped fresh cilantro, for garnish
• Lime wedges, for serving