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Title: Cochinita Pibil
Yield: 8 Servings

Ingredients

    3/4 c  Achiote Paste or annatto
           -paste; see * Note
     10    Garlic cloves; chopped
  1 1/2 c  Orange juice
           Juice of 2 limes
      8    Bay leaves; crumbled
      2 ts Cumin seeds
    1/2 ts Cinnamon
      2 ts Ground thyme
      1 ts Dried oregano
      1 ts Sea salt
      2 ts Freshly-ground black pepper
      4 lb Pork butt; cut into 2"
           -chunks
      1 lb Banana leaves, softened over
           - low fl
           (or use aluminum foil)
      2    White onions; sliced 1/2"
           -thick
      5    Roma tomatoes; sliced 1/2"
           -thick
      4    Anaheim chiles; roasted,
           -peeled,
           ; and sliced in strips
           === ACCOMPANIMENT ===
           Pickled shallots

Instructions

* Note: See the "Achiote Paste" recipe which is included in this
collection.

In a medium-size bowl, mash together the achiote paste, garlic,
orange juice, lime 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 least 4 hours.
Preheat the oven to 300 degrees. Heat a dry cast-iron
skillet over high heat. Char the onion until blackened on both sides.
Char the tomatoes on both sides. Reserve.
Line a large baking dish with one layer of the
banana leaves or foil. Arrange the pork in an even layer and top with the
onions, tomatoes and chiles and all the marinade. Cover with more banana
leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until
the pork is tender and moist. Remove from oven and let sit 10 minutes.
Unwrap and serve with pickled shallots.
This recipe yields 8 to 10 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and
Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-6284 broadcast 10-11-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

10-14-1996

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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