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Cochinita Pibil (Yucatan Pork)

2 Tablespoons Achiote/Annatto seed
8 bay leaves, crumbled
3 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoons ground thyme
2 teaspoons Mexican oregano
6 allspice berries
2 teaspoons sea salt
2 teaspoons black pepper, ground

12 cloves garlic, chopped

1 1/2 cups orange juice
4 limes, Juice of

4 pounds pork butt or shoulder, 2-in cubes

1 pound banana leaves (optional), softened, low flame

2 white onions, sliced, 1/2 inch thick
5 Roma tomatoes, sliced, 1/2 inch thick
4 Anaheim chile, roasted

Grind spices in spice grinder. Mash garlic with spices in mortar/pestle
to form paste. In a medium size bowl, blend achiote paste with
orange juice and lime juice. Add the pork, toss to evenly coat and
marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees.

Roast, peel, and slice the Anaheim chiles into strips. Heat a dry
cast iron skillet over high heat. Char the onion until blackened
on both sides. Char the tomatoes on both sides. Reserve. Brown
the pork cubes in skillet)

Line a large baking dish with one layer of the banana leaves or
foil. Arrange the pork in an even layer and top with the onions,
tomatoes and chiles and all the marinade. Cover with more banana
leaves and wrap the dish tightly in foil.

Bake for 2 1/2 hours or until the pork is tender and moist. Remove
from oven and let sit 10 minutes. Unwrap and serve with corn
tortillas.

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