Cochinita Pibil - New Mexican Style

Ingredients

While the original Cochinita Pibil is traditionally made with achiote paste and bitter orange juice, our New Mexican adaptation incorporates local ingredients such as red chile powder and lime juice to give it a distinct regional flavor. The use of smoky chipotle peppers adds an extra layer of complexity to the dish, making it a perfect fit for the bold and fiery palate of New Mexican cuisine. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 4 tablespoons New Mexican red chile powder 4 tablespoons New Mexican red chile powder
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the New Mexican red chile powder, lime juice, orange juice, apple cider vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, minced chipotle peppers, salt, black pepper, and vegetable oil. Mix well to form a marinade.
3. 3.
   Place the pork shoulder in a baking dish and pour the marinade over it, ensuring it is evenly coated. Cover the dish with aluminum foil.
4. 4.
   Bake the pork in the preheated oven for 3-4 hours, or until it is tender and easily shreds with a fork.
5. 5.
   Remove the pork from the oven and let it rest for a few minutes. Using two forks, shred the meat into bite-sized pieces.
6. 6.
   In a large skillet, heat the chicken broth over medium heat. Add the shredded pork and cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the New Mexican-style Cochinita Pibil on warm tortillas, topped with pickled onions, fresh cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• New Mexican red chile powder — Adjust the amount according to your desired level of spiciness. Add more for a hotter flavor or reduce for a milder taste.
• Chipotle peppers in adobo sauce — If you prefer a smokier flavor, you can add an extra chipotle pepper or a teaspoon of adobo sauce.
• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will yield a more tender and flavorful dish.
• Lime juice — Freshly squeezed lime juice is recommended for a bright and tangy flavor.
• Apple cider vinegar — Opt for unfiltered apple cider vinegar to enhance the depth of flavor in the marinade.

Tips & Tricks

• For an authentic New Mexican touch, serve the Cochinita Pibil with warm flour tortillas made from scratch.
• If you can't find New Mexican red chile powder, you can substitute it with a combination of regular chili powder and smoked paprika.
• To save time, you can prepare the marinade in advance and let the pork shoulder marinate overnight in the refrigerator for even more flavor.
• Leftover Cochinita Pibil makes a delicious filling for tacos, burritos, or even as a topping for nachos.
• If you prefer a spicier version, you can add additional minced chipotle peppers or a sprinkle of crushed red pepper flakes.

Serving advice

Serve the New Mexican-style Cochinita Pibil on warm tortillas, accompanied by traditional New Mexican sides such as pinto beans, Spanish rice, and a fresh salsa made with tomatoes, onions, and cilantro. Garnish with pickled onions, fresh cilantro, and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the warm tortillas on a platter and place the shredded Cochinita Pibil in a separate bowl, allowing guests to assemble their own tacos. Serve the pickled onions, fresh cilantro, and lime wedges in small bowls on the side for easy customization.