Recipe courtesy of Chichen Itza
Cochinita Pibil
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 835
- Total Fat
- 61
- Saturated Fat
- 22
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 50
- Cholesterol
- 204
- Sodium
- 988
- Total: 9 hr 30 min (includes marinating time)
- Active: 40 min
Ingredients
2 1/2 tablespoons annatto paste
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
2 tablespoons salt
5 pounds pork meat (pork shoulder, cushion or spareribs)
1 pound frozen banana leaves, thawed
1 large red onion
1/2 cup white vinegar
Serving suggestions: refried black beans, white rice, corn tortillas, habanero peppers
Directions
- Make a marinade by mixing the annatto paste, orange juice, lemon juice and 1 tablespoon salt in a large nonreactive bowl until well blended.
- Place the pork in the mixture. Line a Dutch oven or casserole with banana leaves, overlapping the leaves and covering the bottom and sides of the pan well.
- Place the marinated pork meat in the banana leaf-lined pan, then pour the remaining marinade over the meat and fold the banana leaves so that the meat is completely covered. For best results, marinate, refrigerated, overnight, or for at least 3 hours.
- Preheat the oven to 250 degrees F.
- Cover and seal the pan with aluminum foil, preferably heavy-duty.
- Bake until the meat is tender to the point of falling apart with a fork, 5 to 6 hours.
- Slice red onion in very thin julienne and place in a small bowl. Combine white vinegar, 1/2 cup water and remaining tablespoon salt in a small saucepan. Bring to a boil, then pour over red onions. Allow to steep for 1 hour, then serve or refrigerate for later.
- To serve as an entree, unwrap the banana leaves and serve right from the pan with refried black beans, white rice and corn tortillas. Don't forget the garnishes of pickled red onions and whole habanero peppers.