All the spices in this dish have to be ground fresh. Don’t use purchased powdered spices if you want the full flavor of the dish.
I have made this dish twice. The first time I followed the recipe to the letter. It was good. The second time I doubled all the ingredients, except the meat. It was much better. Four hours cooking time was too long the first time, but that could have been my oven. Adjust the temperature according to your oven. I dropped it to 300 the second time with better results. Just remember, it is supposed to be cooked slowly.
Preheat oven 325 degrees (then turn down for actual cooking)
[FONT=Helvetica, Arial, sans-serif]chocolate mole - dont ask me how he used it because i never got a chance to ask him, i just remember him sending me to the store to get it..lol
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Baking pan at least 2” deep. You can substitute a large iron skillet for this(i used a circular roasting pan)
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I have made this dish twice. The first time I followed the recipe to the letter. It was good. The second time I doubled all the ingredients, except the meat. It was much better. Four hours cooking time was too long the first time, but that could have been my oven. Adjust the temperature according to your oven. I dropped it to 300 the second time with better results. Just remember, it is supposed to be cooked slowly.
Preheat oven 325 degrees (then turn down for actual cooking)
4 to 6 pounds pork butt cut into 2” pieces (don't substitute lean pork, you need the fat to keep it tender and juicy)
Banana leaves
5 tablespoons Annato seeds (http://www.thespicehouse.com/spices/annato-seed)
2 tablespoons cumin seed
1 tablespoon black peppercorns
8 whole allspice
½ teaspoon whole cloves
2 – 3 Habanero peppers, chopped (2 are actually enough, unless you want it very hot)
½ cup orange juice
½ cup white vinegar
2 tablespoons salt
[FONT=Helvetica, Arial, sans-serif]8 cloves of garlic[/FONT]
[FONT=Helvetica, Arial, sans-serif]optional ingredient (from one of my dearest closest friends Hippie Tom who use to live in Oaxaca,Mexico 4 months out of the year, who passed away 2 years ago this month)[/FONT]
[FONT=Helvetica, Arial, sans-serif][/FONT] Banana leaves
5 tablespoons Annato seeds (http://www.thespicehouse.com/spices/annato-seed)
2 tablespoons cumin seed
1 tablespoon black peppercorns
8 whole allspice
½ teaspoon whole cloves
2 – 3 Habanero peppers, chopped (2 are actually enough, unless you want it very hot)
½ cup orange juice
½ cup white vinegar
2 tablespoons salt
[FONT=Helvetica, Arial, sans-serif]8 cloves of garlic[/FONT]
[FONT=Helvetica, Arial, sans-serif]optional ingredient (from one of my dearest closest friends Hippie Tom who use to live in Oaxaca,Mexico 4 months out of the year, who passed away 2 years ago this month)[/FONT]
[FONT=Helvetica, Arial, sans-serif]chocolate mole - dont ask me how he used it because i never got a chance to ask him, i just remember him sending me to the store to get it..lol
Baking pan at least 2” deep. You can substitute a large iron skillet for this(i used a circular roasting pan)
The sauce:
juice of 5 limes
[FONT=Helvetica, Arial, sans-serif]½ cup tequila
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juice of 5 limes
[FONT=Helvetica, Arial, sans-serif]½ cup tequila
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How it’s done:
[FONT=Helvetica, Arial, sans-serif]Grind the Annato seed, Cumin seed, Peppercorns, Allspice and cloves to a fine powder.
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[FONT=Helvetica, Arial, sans-serif]Grind the Annato seed, Cumin seed, Peppercorns, Allspice and cloves to a fine powder.
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In a blender:
Add the chopped habanero, the orange juice, the vinegar and the powdered spices, and garlic. Blend to a liquid.
Mix the blended liquid with the pork in a large bowl. Make sure to cover each piece.
Line the baking pan with a couple of layers of banana leaves (so the juices don’t leak out). Dump the coated pork into the pan lined with banana leaves. Fold the sides of the banana leaves over the pork. Add more banana leaves on top to seal. Cover with foil, sealing edges tightly. Place in preheated oven. Cook for 4 hours.
[FONT=Helvetica, Arial, sans-serif]Serve with rice and tortillas. Shots of tequila and beer are highly recommended.
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[FONT=Helvetica, Arial, sans-serif]not my pictures but this is what it looks like[/FONT]
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Add the chopped habanero, the orange juice, the vinegar and the powdered spices, and garlic. Blend to a liquid.
Mix the blended liquid with the pork in a large bowl. Make sure to cover each piece.
Line the baking pan with a couple of layers of banana leaves (so the juices don’t leak out). Dump the coated pork into the pan lined with banana leaves. Fold the sides of the banana leaves over the pork. Add more banana leaves on top to seal. Cover with foil, sealing edges tightly. Place in preheated oven. Cook for 4 hours.
[FONT=Helvetica, Arial, sans-serif]Serve with rice and tortillas. Shots of tequila and beer are highly recommended.
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[FONT=Helvetica, Arial, sans-serif]not my pictures but this is what it looks like[/FONT]
[FONT=Helvetica, Arial, sans-serif][/FONT]
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