Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper..
Chili Verde may be served with any number of toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread or rolled-up corn or flour tortillas, though I often just serve it as-is alongside of pot of Frijoles charros.
- Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde (sevimel.blogspot.com)
- Recipe for Chili Verde (simplyrecipes.com)
Cochinita Pibil (ko-cheen-EE-ta pee-BEEL) is a traditional Mexican slow-roasted pork dish from Yucatán. Sort of like BBQ pulled pork, Mayan style.
Adapted from a recipe by Robert Rodriguez
1/2 cup achiote paste
5 cloves garlic
3/4 cup orange juice
juice of 1 lime
4 bay leaves, crumbled
1 teaspoons cumin seeds
1/3 teaspoon true cinnamon
1 teaspoon ground thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon sea salt
1 teaspoons freshly ground black pepper
splash of tequila
splash of vinegar
2 pounds pork butt, cut into 2-inch chunks
1 white onions, sliced 1/2inch thick
2 Roma tomatoes, sliced 1/2inch thick
2 jalapenos, roasted and sliced
Blend the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, pepper vinegar and tequila. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Char tomatoes, onions and peppers in a skillet over high heat.
Place pork and marinade in a baking dish and arrange charred vegetables over the top.
Seal tightly with foil so that no steam escapes and bake at 300 degrees until fork-tender, about 2 1/2 hours. Allow to rest uncovered about 10 minutes before serving with white rice or freshly made corn tortillas.
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