 |
Cochinita Pibil
(serves 6-8 )
 |
| Chef of the Month Joanne Bondy of Ciudad |
Shopping List
5 pounds pork
Achiote paste
key lime juice
orange juice
salt
one banana leaf
Kosher salt
three garlic cloves
three Serrano chilies or two jalapeños
1 pound tomatillos without the husks
one white onion
cilantro
5 pounds lean pork, or one pork shoulder
3 ounces of Achiote paste
1/4 cup key lime juice
1 tablespoon orange juice
1 banana leaf to wrap
Preparation
Dissolve Achiote paste with key lime juice, orange juice, and salt in a blender. Pour the liquid mixture over the pork. Marinate over night.
Heat oven to 325 degrees. Place softened banana leaves in a deep pan. Place pork and marinade on top of leaves; fold leaves over the meat. Cover the pan with a lid or foil and bake for 3 hours or until tender. Bake uncovered for 30 more minutes. Skim the fat that rises to the top from the juices. Serve the remaining juice with the tender pork.
Tomatillo Salsa
(serves 6-8 )
3 cups water
3 tablespoons Kosher salt
3 cloves garlic
3 Serrano chilies or 2 jalapenos
1 pound tomatillos, no husk
1/2 cup white onion, roughly cut
1 cup cilantro, lightly chopped
Preparation
Simmer Kosher salt, garlic cloves, Serrano chilies or jalapenos, and white onion in water for 10 minutes. Drain liquid and use it as needed to puree the tomatillos. Add cilantro.
Option: Add diced avocado before serving
