COCHINITA PIBIL | TRADICIONAL MEXICANA

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is often less expensive.

achiote paste

🥗Healthier: smoked paprika + cumin

💰Cheaper: red chili powder

Smoked paprika and cumin can mimic the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can be used for wrapping, while foil is more accessible.

Prepare the salsa first by cutting the limes and squeezing their juice into a small dish.

Add sliced red onion and sliced habanero chiles to the lime juice and mix well.

Add a pinch of salt to the mixture and stir, tasting to adjust salt as needed.

Soak the guajillo chiles in water until soft, then drain.

Juice the sour oranges, which are slightly paler than regular oranges, and set aside.

In a blender, combine the orange juice, half the achiote, garlic cloves, oregano, cumin, black pepper, and a pinch of cinnamon.

Blend all ingredients until smooth.

Place the pork cubes in a large bowl and pour the blended marinade over them, ensuring all pieces are well coated.

Cover the bowl and refrigerate the marinated pork for 6-8 hours, preferably overnight.

Prepare the baking dish by covering it with aluminum foil.

Soften banana leaves by soaking them in water for 15 minutes, then pass them over the stove to make them pliable.

Line the bottom of the baking dish with the softened banana leaves.

Place the marinated pork on top of the banana leaves in the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary