Como hacer cochinita pibíl

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.

Start by boiling the guajillo and ancho chiles in water for 5 minutes until softened.

Cut the pork leg into smaller pieces to make it easier to cook.

Remove excess fat from the pork.

Chop the onion and garlic, and add them to the blender along with the black peppercorns and cloves.

Add the consomé, half of the achiote paste, marjoram, thyme, vinegar, lime juice, and orange juice to the blender and blend until smooth.

Heat some lard in a pan and sear the pork pieces until browned on all sides.

Add a little salt while searing the pork.

Once the pork is seared, pour the blended marinade over the pork in the pan.

Add enough water to just cover the pork, then add the bay leaves.

Cover and cook in the pressure cooker for 30 minutes.

While the pork is cooking, prepare the first salsa by juicing two limes and chopping the red onion into small pieces, mixing them together with a little salt.

Chop the árbol chili and mix it with the onion and lime juice.

For the second salsa, heat some lard in a pan, fry the tomatillos, onion, and árbol chili until golden, then blend with a little water.

After 30 minutes, check the pork and transfer it to another dish to cool slightly.

Taste the pork and adjust the salt if necessary, then let it simmer for an additional 5 minutes to reduce the liquid.

Serve the cochinita pibil with the salsas and warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level: