Chiapas Pot Roasted Pork - Cochito ChiapanecoPrep: 20 min Cook: 150 min Servings: 8by John Spottiswood300 recipes>
I adapted this delicious, crispy-edged meat recipe from Rick Bayless's Mexican Kitchen. Nancy and I used to eat at his restaurant, the Frontera Grill, when we lived in Chicago. I served this over black beans and rice along with my spicy Ropa Vieja recipe and it was a huge hit. This would be a great alternative to carnitas for a slightly moister and more richly flavored pork taco filling. Yum!
- 2 medium dried ancho chiles, stemmed and seeded
- 3 medium dried guajillo chiles, stemmed and seeded
- 2 bay leaves
- 2 tbsp cider vinegar
- 1 small yellow or white onion roughly chopped
- 3 cloves garlic, chopped
- 1 tsp thyme, marjoram or oregano (optimally a mix of all three)
- 1/4 tsp allspice (ideally freshly ground from the seed)
- 1/4 tsp cloves (ideally freshly ground)
- 1 1/2 Tbsp vegetable oil
- 1/2 tsp Kosher salt
- 3 1/2 lbs boneless pork shoulder or butt roast, or 4-5 lbs picnic ham or bone-in pork shoulder roast with some skin left on
- Place the chiles in a small bowl, fill with hot water and let stand for 10-20 minutes to rehydrate. Put heavy cup or something else on top of the chiles to keep them submerged. Transfer the chiles and 1 cup of liquid to a food processor or blender. ground the bay leaves, all spice and cloves with a spice grinder or mortar, then add to the blender along with the vinegar, onion, garlic, and mixed herbs. Process to a smooth puree.
- If using a picnic ham or bone-in pork shoulder, make in inch deep incisions all around the roast. If using a boneless cut, cut into slabs roughly 3 inches thick. Place the roast in a large roasting pot and spoon or rub the chile paste all over, working into incisions. Poor a remaining cup of water around the meat, cover, bring to a boil, and simmer for about 2 1/2 hours. Let the pork stand, covered for about 20 minutes before serving. The meat should be fork tender, remove the bone, shred to the desired degree, and serve.
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