Yucatan Pork with Annatto and Ancho Chiles Recipe

Name: Yucatan Pork with Annatto and Ancho Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup annatto (or achiote) seeds; 1/2 cup pure ancho chile powder; 2 tablespoons dried oregano; 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 1 tablespoon ground allspice; 1 onion, quartered; 4 garlic cloves, sliced; 1 cup fresh orange juice; 1/4 cup apple cider vinegar; 2 tablespoons fresh lime juice; 4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes; Twenty-four 18-inch frozen banana leaves (from two 1-pound packages)thawed, rinsed and dried (see Note); Twelve 1/4-inch-thick lime slices (from 2 limes); Twelve 1/4-inch-thick jalapeno slices (from about 2 jalapenos); Roasted Tomato and Arbol Chile Salsa, for serving

Servings: persons

1/4 cup annatto (or achiote) seeds
1/2 cup pure ancho chile powder
2 tablespoons dried oregano
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon ground allspice
1 onion, quartered
4 garlic cloves, sliced
1 cup fresh orange juice
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
Twenty-four 18-inch frozen banana leaves (from two 1-pound packages)thawed, rinsed and dried (see Note)
Twelve 1/4-inch-thick lime slices (from 2 limes)
Twelve 1/4-inch-thick jalapeno slices (from about 2 jalapenos)
Roasted Tomato and Arbol Chile Salsa, for serving

1
In a medium saucepan, bring 3 cups of water to a boil.
2
Add the annatto seeds and simmer for 10 minutes.
3
Cover, remove from the heat and let stand for 2 hours.
4
Drain the seeds and transfer them to a blender.
5
Add the chile powder, oregano, salt, black pepper, allspice, onion, garlic, orange juice, vinegar and lime juice.
6
Puree until smooth.
7
Transfer the marinade to a large bowl, add the pork and toss to coat thoroughly.
8
Cover and refrigerate overnight.
9
Using a slotted spoon, transfer the pork cubes to another bowl.
10
Add 1/4 cup of the marinade and toss to coat.
11
Light a hardwood charcoal or gas grill and set it up for indirect grilling.
12
Cut the fibrous string off the edge of each banana leaf and reserve.
13
On a work surface, arrange 2 banana leaves in a cross pattern.
14
Spoon 3/4 cup of the pork in the center and top with a slice each of lime and jalapeno.
15
Fold up the top leaf like an envelope to enclose the filling, then wrap the packet in the bottom leaf.
16
Tie up the packet with the reserved banana string.
17
Repeat with the remaining leaves and filling.
18
When the grill temperature reaches 300, arrange the packets on the grate away from the heat source and grill, covered, for about 3 hours, until the pork is very tender; replenish the coals as necessary.
19
Serve the pork with the Tomato and Arbol Chile Salsa.

1313

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup annatto (or achiote) seeds, 1/2 cup pure ancho chile powder, 2 tablespoons dried oregano, 2 tablespoons kosher salt, and more.

Yes, Yucatan Pork with Annatto and Ancho Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yucatan Pork with Annatto and Ancho Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions