3 Ways to Cook Cochinita Pibil
Mayte Rueda
Cochinita is an emblematic and traditional dish in Mexican cuisine, specifically from the southeastern region of the country, from the state of Yucatán. The traditional way to prepare it is in a pib, which is an underground oven; it is a very special preparation. Today, a pib is not easily accessible for everyone, but we offer different cooking alternatives so that you can enjoy this emblematic dish. Now that you know how to prepare cochinita, click to see more recipes with this stew
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 tablespoons achiote paste
  • 1/2 teaspoons pepper, in grain
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt
  • 2 cups bitter orange juice
  • 1 kilo pork chump
  • 2 kilos pork loin
  • banana leaf
  • masa dough
  • pickled onions
  • corn tortillas
Preparation
25 mins
1h 15 mins
Low
  • To marinate: blend the achiote paste, whole pepper, cumin, oregano, salt, and sour orange juice until perfectly integrated.
  • Marinate the pork shoulder and pork loin for 12 hours.
  • Cooking 1: Place banana leaves inside a pressure cooker with water and a rack, place part of the pork shoulder on the banana leaf and cover again with more banana leaves; close the pot and let cook for 40 minutes after it has sounded.
  • Cooking 2: Place banana leaves inside a steamer, put the rest of the pork shoulder inside, and close with more banana leaves; steam for approximately 1.5 hours so that the meat becomes very tender.
  • Cooking 3: Roll out the corn dough on a surface; cover the baking dish or meat tray with the dough, this layer will help keep the cooking moist at high temperature; cook for 1 hour at 230 °C, remove from the oven, take off the dough layer, let rest for 5 minutes, and it is ready to cut and serve.
  • Prepare the cochinita as you like, one option is in tacos, accompanied by pickled onions.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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