Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into small cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. achiote paste
- 2 tbsp. white vinegar
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 4 cups chicken broth
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) black beans, drained and rinsed
- 1 can (14 oz.) corn, drained
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Slow cooker or Dutch oven
Step-by-step instructions:
1. In a small bowl, mix together the achiote paste, white vinegar, dried oregano, and ground cumin until well combined.
2. In a slow cooker or Dutch oven, add the pork shoulder, chopped onion, minced garlic, and the achiote paste mixture. Mix well to coat the pork with the spices.
3. Pour in the chicken broth and diced tomatoes. Stir to combine.
4. Cook on low heat for 6-8 hours in the slow cooker or on medium heat for 2-3 hours in the Dutch oven, until the pork is tender and falls apart easily.
5. Once the pork is cooked, add the black beans and corn to the pot. Stir to combine and cook for an additional 10-15 minutes until heated through.
6. Add the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours in a slow cooker or 2-3 hours in a Dutch oven
Temperature:
Low heat for 6-8 hours in a slow cooker or medium heat for 2-3 hours in a Dutch oven
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 25g
Protein: 28g
Sodium: 800mg
Fiber: 6g
Sugar: 5g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
- White vinegar can be substituted with apple cider vinegar or lime juice.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn can be substituted with hominy or diced bell peppers.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- For a deeper flavor, marinate the pork in the achiote paste mixture overnight before cooking.
- If using a Dutch oven, make sure to stir the soup occasionally to prevent sticking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in a pot on the stove or in the microwave until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, sliced avocado, or sour cream.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cochinita Pibil is a traditional Mexican dish from the Yucatan region, typically made with marinated pork that is slow-roasted in banana leaves. This soup version is a modern twist on the classic dish.
Flavor profiles:
This soup is savory and slightly spicy, with a tangy and citrusy flavor from the lime juice.
Serving suggestions:
Serve hot with warm tortillas or crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican