Yucatan Pork Chile Recipes

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YUCATAN STYLE PORK SHOULDER

Provided by Food Network

Categories     main-dish

Time 6h15m

Yield 7 to 8 pounds pulled pork

Number Of Ingredients 14



Yucatan Style Pork Shoulder image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours.
  • Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat.

1/2 cup ground annatto seed
1/2 cup white vinegar
1/4 cup extra-virgin olive oil
1/4 cup Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground black pepper
2 habanero chiles
2 heads peeled garlic
10 to 12 pound bone-in pork shoulder
2 large banana leaves
1 gallon orange juice
2 cups lime juice
1/2 cup salt

YUCATAN PORK CHILE

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15



Yucatan Pork Chile image

Steps:

  • In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.

1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
2 cups medium dice yellow onion
2 cups medium dice fresh poblanos
1/2 cup minced garlic
2 cups peeled and small diced yucca
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer (Negro Modelo)
1 teaspoon cumin seed, toasted and ground
1/2 cup chopped fresh cilantro
Crema, for garnish
Tomato salsa, for garnish
Seasoned corn tortilla shards, for garnish
Cilantro sprigs, for garnish

PORK CHOPS YUCATáN-STYLE

Provided by Steven Raichlen

Categories     Pork     Low Cal     High Fiber     Backyard BBQ     Dinner     Pork Chop     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17



Pork Chops Yucatán-Style image

Steps:

  • Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
  • For charcoal grill:
  • Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
  • For gas grill
  • Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
  • Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
  • Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
  • Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

2 cups water
3 tablespoons coarse kosher salt
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
4 large bone-in rib pork chops
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups wood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
1 large white onion with skin, quartered through core with some core still attached to each piece
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved, pitted, peeled, sliced
1 bunch red radishes, trimmed, sliced
Warm corn tortillas

CHEF JOHN'S YUCATAN-STYLE GRILLED PORK

This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h23m

Yield 6

Number Of Ingredients 13



Chef John's Yucatan-Style Grilled Pork image

Steps:

  • Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
  • Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
  • Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g

2 oranges, juiced
2 lemons, juiced, or more to taste
2 limes, juiced, or more to taste
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 pork tenderloins, trimmed
1 tablespoon vegetable oil

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