Cochinita Pibil

* Exported from MasterCook *

Cochinita Pibil

Recipe By : TOO HOT TAMALES SHOW #TH6284
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Annatto or Achiote paste
10 Cloves garlic -- chopped
1 1/2 Cups orange juice
2 limes -- juiced
8 bay leaves -- crumbled
2 Teaspoons cumin seeds
1/2 Teaspoon cinnamon
2 Teaspoons ground thyme
1 Teaspoon dried oregano
1 Teaspoon sea salt
2 Teaspoons black pepper -- freshly ground
4 Pounds pork butt -- cut into 2-inch
-- Chunks
1 Pound banana leaves -- softened over low
-- Flame, Or Foil
2 white onions -- sliced 1/2inch
-- Thick
5 Roma tomatoes -- sliced 1/2inch
-- Thick
4 Anaheim chiles -- roasted, peeled and
-- sliced into strips

In a mediumsize bowl, mash together the achiote paste, garlic, orange juice, li
me juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a
fork. Add the pork, toss to evenly coat and marinate, at room temperature, at l
east 4 hours.
Preheat the oven to 300 degrees. Heat a dry castiron skillet over high heat. Ch
ar the onion until blackened on both sides. Char the tomatoes on both sides. Re
serve.
Line a large baking dish with one layer of the banana leaves or foil. Arrange t
he pork in an even layer and top with the onions, tomatoes and chiles and all t
he marinade. Cover with more banana leaves and wrap the dish tightly in foil. B
ake for 21/2 hours or until the pork is tender and moist. Remove from oven and
let sit 10 minutes. Unwrap and serve with pickled shallots.
Yield: 8 to 10 servings 10/11/96 show

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