Fresh chiles can be roasted over a gas flame or under the broiler.
Keep turning so skin is evenly charred, without burning the flesh.
Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.
Pull off charred skin by hand and dip briefly in water to remove blackened bits.
Once peeled, cut away stems, seeds, and veins.
Ingredients
- 1/2 cup achiote paste
- 10 cloves garlic, chopped
- 1 1/2 cups freshly squeezed orange juice
- Juice of 2 limes
- 8 bay leaves, crumbled
- 2 teaspoons cumin seeds
- 1 teaspoon ground cinnamon
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
- 4 pounds pork butt, cut in 3-inch cubes
- 2 white onions, sliced 1/2-inch thick
- 5 Roma tomatoes, sliced 1/2-inch thick
- 1 pound banana leaves, softened over low flame, or aluminum foil
- 4 Anaheim chiles, roasted, peeled, seeded (see note below), and sliced into strips
Preparation
In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.
Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.
Preheat the oven to 300 degrees F.
Heat a large, dry cast-iron skillet over high heat.
Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil.
Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.
Cover with more banana leaves and wrap the dish tightly in foil.
Bake 2 1/2 to 3 hours or until the pork is tender and moist.
Remove from oven, let sit 10 minutes, and then unwrap.
Using two forks, shred pork into bite-sized pieces.
Tourism Observer
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