Cochinita Pibil: A Taste of Tradition and Family Connection

_{*This recipe was made in partnership with The National Pork Board.}

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It's amazing how a simple meal can transport us back to cherished memories and fill our hearts. As a pediatric Latina dietitian, I truly believe that food isn’t just about nutrition—it's about family, culture, and joy.

Living in Merida, Yucatán, was a life-changing experience for me. I cherished the relaxed lifestyle, the warm people, and, of course, the delicious food! But the real magic? Witnessing my kids embrace their culture in ways I've never seen before. While there, I had the opportunity to savor the quintessential cochinita pibil, a traditional Yucatecan dish, lovingly prepared by a remarkable woman named Maribel. Maribel has been making this generational dish for over 30 years. She learned it from her father who sold cochinita pibil every Saturday in the market. Her family's culinary traditions touched my heart, and as a result, this dish holds a special place in my heart.

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Now in Miami, far from the bustling mercados of Merida, I've teamed up with the National Pork Board to recreate this beloved recipe that's deeply special to me. Inspired by Maribel's traditions and our time in Merida, I feel closer than ever, thanks to this cochinita recipe!

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WHAT DO WE NEED?

The star ingredient for this recipe is the pork shoulder, traditionally, Yucatecan cochinita pibil uses different cuts of pork, mainly pork shoulder and other pork cuts, however, if you want to do a leaner cut, you can always choose pork loin. Banana or plantain leaves are essential for this recipe, providing a distinctive flavor, although you can use foil paper if leaves are unavailable. I usually find them in the freezer section in my local supermarket (but hey I live in Miami). This recipe also uses sour orange.You might not be able to find it everywhere, but you can always substitue it with equal parts orange juice and lemon juice.

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Now, let's talk about spices. According to Maribel, the secret to an amazing cochinita pibil lies in the recado rojo, or achiote red paste. We'll make our own homemade recado with achiote powder, oregano, cumin, black pepper, ground cinnamon, whole allspice, garlic cloves, and cloves. Additionally, we'll prepare a traditional habanero-pickled onions with purple onions, sour orange, habanero, and salt. If you prefer a milder taste, simply skip the habanero and pickle the onions to top off the cochinita. Cochinita always goes with pickled purple onions!

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HOW TO PREPARE COCHINITA?

We will start by preparing the recado rojo. Start by blending the dry ingredients in your molcajete until well combined. The molcajete is similar to a mortar and pestle, but made of stone and commonly used in Mexican cooking. I enjoy using the molcajete because its rough surface makes blending spices easier and enhances their flavors. But if you don't have a molcajete (or prefer to skip this part) a food processor can also work well.

Once the dry ingredients are blended, add garlic and onion to the molcajete (or processor) until they form a paste. Slowly mix in the sour orange juice until well combined, gradually adding more until the mixture reaches the desired consistency. Congratulations! Your "recado rojo" sauce is ready to marinate the pork.

Now, it's time to prepare the pork cuts. Trim off any visible fat and cut the pork into squares. To enhance flavor absorption, use a fork to pierce the meat and ensure proper cooking. Season the pork with salt and coat it evenly with the "recado achiote" sauce. Refrigerate the marinated pork for at least 1 hour for the flavors to develop.

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To soften the banana leaves, warm them on a comal pan or stove. This step makes them pliable for molding in the baking pan. Line the bottom of the pan with banana leaves, place the marinated pork on top, cover it with more banana leaves, and tightly seal them. Add 1⁄3 cup of water to the pan to ensure even cooking. If your pan has a lid, cover it and cook for 3 hours and 45 minutes until the pork is tender and beautifully cooked.

Note: While this meal is traditionally cooked to 180 F, Today’s guidelines confirm that lowering the cooking temperature to 145° F for pork whole muscle cuts such as chops, roasts and tenderloins with a 3-minute rest time is a safe final internal cooking temperature.

As the pork cooks, let's prepare a simple yet flavorful sauce to elevate this dish. Begin by slicing the purple onion into thin strips and the habanero chili. Then, add the sour orange juice and a pinch of salt to complete the sauce.

Once the sauce is ready, you can enjoy the succulent pork in tacos, with tortillas, or alongside rice. Even better, invite your kids to make homeade tortillas with you! I wish I had the time to do this all the time, but when we do make them, it makes this dish even more memorable!

Yucatecan cochinita pibil is renowned for its rich and earthy taste profile, infusing the pork with distinctive and aromatic flavors. The blend of ingredients creates a savory and tangy essence that is characteristic of this traditional dish.

Remember that enjoying our cultural foods is an important part of nourishing our families. Healthy eating is about bringing joy and nourishment to the table, not about a rigid set of rules, so let's continue to aim for balance, not perfection. Let me know your thoughts on this recipe sending a DM @nutrichicos or, email info@nutrichicos.com I will be happy to read your comments.

Con Cariño!

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