Mexican

Cochito chiapaneco (Chili-seasoned pot-roasted pork) is for Dinner.

Cochito chiapaneco (Chili-seasoned pot-roasted pork) takes 10 minutes to prepare.

Cochito chiapaneco (Chili-seasoned pot-roasted pork) takes 180 minutes to cook.

Cochito chiapaneco (Chili-seasoned pot-roasted pork) makes 6 servings.

The ingredients for Cochito chiapaneco (Chili-seasoned pot-roasted pork) are:

2 medium dried ancho chilis, stemmed and seeded
4 medium dried guarillo chilis, stemmed and seeded
2 bay leaves
2 tablespoons cider vinegar
1/2 small white onion, peeled and roughly chopped ,plus a few slices for garnishing
2 cloves garlic, peeled and roughly chopped
1 teaspoon mixed dried herbs such as marjoram, thyme, and Mexican oregano
1/4 teaspoon allspice, fresh ground
1 pinch ground cloves
1.5 tablespoon lard
1/2 teaspoon salt
1 kilogram pork shoulder, boneless
8 romaine leaves, for garnish
3 radishes thinly slices, for garnish
water

Here is how you make Cochito chiapaneco (Chili-seasoned pot-roasted pork):

To make the chili paste: Place the chilis in a small bowl, cover with hot water and leave to stand for 30 minutes, stirring occasionally to ensure even soaking. Drain, reserving 150ml liquid, then transfer the chilis and reserved liquid to a food processor. Pulverize the bay leaves in a spice grinder or mortar, then add to the blender along with the vinegar, onion, garlic, mixed herbs, allspice, and cloves. Process to a smooth paste (adding a little more water if needed to keep the mixture moving through the blades); press through a medium-mesh strainer into a small bowl. Set a large oven proof pot with a lid over medium-high heat and add the lard. When hot enough to make a drop of the puree really sizlze, add it all at once. Stir constantly as the puree sears, concentrates and darkens into a spicy smelling paste, about 5 minutes. Remove from the heat and season with salt. Seasoning and pot-roasting the porkTurn on the oven to 160C. Cut the pork shoulder into slabs roughly 7.5 cm thick. Lay the meat in the pot with the chili paste, then flip it over to cover with the shili (slathering with a spoon or spatula to give an evencoating). Pour 125ml water around the meat, cover tightly, and place in the oven. Baste the meat every 30 minutes with the liquid and rendered fat that accumulates around it. After about 2.5 hours the meat will be fork-tender and will have darkened to an appetising and crusty rich, red-brown. If all the liquid evaporated during the cooking, leaving only chili-paste and fat, dribble more water into the pan so you can keep on basting. If time allows, let the pork stand, covered, for 20 - 30 minutes to reabsorb the juices before serving. Serving the meatLine a serving platter with the lettuce leaves. Transfer the meat to the platter, then taste the pan juices and add a little more salt if necessary. Spoon the juices over the meat, then scatter the onion slices, and radish slices over all. This can be eaten alone or wrapped in tortillas. It goes especially well with a home made salsa and pickled red onions. Number of Servings: 6Recipe submitted by SparkPeople user WITCHYMUMMY.

The nutritional information for Cochito chiapaneco (Chili-seasoned pot-roasted pork) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 578.1

• Total Fat: 43.4 g
• Cholesterol: 159.7 mg
• Sodium: 315.0 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 1.3 g
• Protein: 40.0 g

Cochito chiapaneco (Chili-seasoned pot-roasted pork) is Mexican cuisine.