Ingredients:
- 4 lbs pork shoulder or 4 lbs pork butt or 4 lbs chicken , trimmed of tendons and cut into 1-inch cubes
- 2 tbsp achiote seeds or 3 tbsp achiote paste
Directions:
- Preparing the Achiote Rub:
- Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
- Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
- Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
- Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
- Reserve 2 tablespoons of the paste for cooking with the tomatoes.
- Rub the pork cubes with the remaining achiote rub and set aside.
- Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
- Cooking the Pork:.
- Preheat oven to 350 degrees. have a large heavy dutch oven ready.
- Using tongs, carefully sear the banana leaf over an open flame until flexible.
- Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
- Cover the pork with Tomato mixture, folding the banana leaf over the top.
- Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
- Garnish with Cebollas Rojas en Escabeche (mexican pickled vegetables) and serve with white rice. Serve 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.85 Kcal (2336 kJ) | ||
| Calories from fat | 232.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.8g | 40% | |
|---|---|---|---|
| Cholesterol | 202.61mg | 68% | |
| Sodium | 1401.69mg | 58% | |
| Potassium | 1496.93mg | 32% | |
| Total Carbs | 15.91g | 5% | |
| Sugars | 8.71g | 35% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 62.68g | 125% | |
| Vitamin C | 31mg | 52% | |
| Iron | 3.3mg | 18% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 108.28 Kcal (453 kJ) | ||
| Calories from fat | 45.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 40% | |
|---|---|---|---|
| Cholesterol | 39.33mg | 68% | |
| Sodium | 272.06mg | 58% | |
| Potassium | 290.55mg | 32% | |
| Total Carbs | 3.09g | 5% | |
| Sugars | 1.69g | 35% | |
| Dietary Fiber | 0.54g | 11% | |
| Protein | 12.17g | 125% | |
| Vitamin C | 6mg | 52% | |
| Iron | 0.6mg | 18% | |
| Calcium | 14.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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