Cochinita pibil recipe

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Achiote paste, made form annatto seed, gives this pork dish its rich russet hue.

  • Yield: 4 to 6 Servings


  • ½ cup olive oil
  • 2 ancho chiles
  • 2 dried cascabel chiles, stems removed
  • 2 cups fresh orange juice
  • ¼ cup chopped yellow onion
  • ¼ cup white vinegar
  • 2 tsp jarred chicken soup base
  • 1 tsp minced fresh garlic
  • ½ tsp salt
  • 3 oz achiote paste
  • 1½ lb boneless pork loin roast
  • Hot cooked rice
  • Chopped red onion
How to Make It
  1. Heat oil in a 10-inch skillet over medium-high heat. Remove stems from chiles. Cook chiles in hot oil 3 minutes or until softened, turning often. Process chiles, oil, orange juice, and next 6 ingredients in a blender until smooth.
  2. Place pork in a large zip-top plastic freezer bag; pour chile mixture over meat. Seal bag, and marinate in refrigerator 20 minutes.
  3. Preheat oven to 300°. Remove pork from marinade, reserving marinade. Place pork in a small roasting pan; pour marinade over pork. Bake, uncovered, at 300° for 2 hours and 30 minutes or until a meat thermometer inserted in thickest portion registers 155°, basting occasionally. Cover and let stand 10 to 12 minutes or until thermometer registers 160°.
  4. Remove pork from pan; pour sauce into a bowl. Cut pork into ½-inch cubes; stir into sauce. Spoon rice into shallow bowls. Spoon pork mixture over rice; sprinkle with red onion. Makes 4 to 6 servings.

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