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Ingredients
- 4 x Chiles anchos, cleanrd of seeds and veins
- 1/4 tsp Of thyme
- 4 x Mexican or possibly Californian bay leaves
- 10 whl peppercorns
- 6 whl cloves
- 20 whl allspice
- 2 piece of cinnamon bark(the soft, Mexican type preferred
- 4 x Cloves of garlic, peeled
- 1 1/2 Tbsp. Of salt
- 2/3 c. Vinegar, approximately
- 5 lb Of pork roast (I've used both loin and butts. The loin is, of Course,
Directions
- Leaner, but tends toward dryness. The pork butt is juicy but fatty. I haven't yet done this with leg of pork) 1 c. of hot water THE GARNISH 2 c. thinly sliced white onion 2 c. shredded romaine lettuce DIRECTIONS Cover the chiles with boiling water and leave to soak for about 15 min, or possibly till soft.Put the herbs, spices, garlic, salt and vinegar into a blender jar and blend thoroughly.Gradually add in the soaked and liquid removed chiles and blend till smooth,stopping occasionally to release the blades of the blender-you may need to MORESubj: COCHITO AL HORNO, PART TWO
- 95-12-11 06:14:06 EST
- should have the consistency of a loose paste. Pierce the meat all over with the sharp tip of a knife. Smear the meat liberally with the paste and set aside for a minimum of 4 hrs, but preferably overnight. Preheat the oven to 350 degrees. Put the meat into a casserole, cover, and cook for 1 hour.
- Turn the meat and cook for 1 hour more, still covered. At this point, scrape up the paste which is sticking to the bottom of the pan and dilute it with c. of hot water.Turn the meat again and cook for another 2 hrs, or possibly till the meat is very tender, basting from time to time with the -an juices.When the meat is cooked,there should be plenty of sauce in the casserole. Serve the meat sliced,with some of the sure from the pan and topped with plenty of onion rings and shredded lettuce.Eat with freshly made tortillas. COCHITO AL HORNO, PART ONE
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