Slow Cooking In A Flash

Pork is prime in the Mexican American cookbook, from pork-laden pozole soup, to the spit-roasted pork packed in Tacos al Pastor, to carnitas, made by braising or simmering pork in oil or lard for three to four hours. Literally meaning ‘little meats,’ carnitas are typically served with chopped cilantro, diced onion, salsa, guacamole and refried beans, and fill tacos, burritos, salads and quesadillas with a satisfying richness.

“Earth and fire…to me, those are two defining smells of real Yucatecan food.” – Chef Rick Bayless, long-time champion of Mexican cuisine in the U.S.

The Yucatan’s most famous dish, Panucho Pibil, or Pork in Banana Leaves, starts with a pit and a fire. Once the fire burns down, the meat is wrapped in banana leaves and buried for six hours, for a one-of-akind incredible flavor. Our version, made with Cobblestreet Mkt Carnita Meat: faster, easier, still incredible.

¼ Tsp Cloves Ground 1 Tsp Cumin Seed Ground 3 oz Pepper Chili Jalapeño 1 lb Tomatillo Fresh, Cleaned 6 oz Onion White Peeled, cut into chunks 1 Tbsp Garlic, Chopped ¼ oz Thyme 1 Tsp Herb Marjoram 3 lb Broth Chicken Canned 8 oz Flour Corn Masa Dry, Mix with 1 cup of water ½ Ea Parsley Bunched, chopped ¼ Tsp Herb Epazote Fresh 2 oz Cilantro 1 ½ lb Pork Carnita Meat, Boneless Style Fully Cooked

Combine cloves and cumin together and grind in a spice mill. Add to jalapeños, tomatillos, onion, garlic, thyme and marjoram with ½ cup of chicken stock and blend. Heat rest of stock on the stove combine with blended mixture, and bring to a simmer.

Take masa paste, thin with about a cup of water and whisk into stock. Continue to simmer and whisk. Cook for about 10 minutes. Sauce should have a cream sauce like consistency. While sauce is thickening, combine and blend epazote, parsley, and cilantro. Add water if needed to create a smooth green paste. Add to sauce and continue to simmer. Serve with heated carnita meat. 9