Piece of cinnamon bark(the soft, Mexican type preferred
4
Cloves of garlic, peeled
1 1/2
tb
Of salt
2/3
c
Vinegar, approximately
5
lb
Of pork roast (I've used both loin and butts. The loin is, of
Course,
INSTRUCTIONS
leaner, but tends toward dryness. The pork butt is juicy but fatty. I
haven't yet done this with leg of pork) 1 cup of warm water THE GARNISH 2
cups thinly sliced white onion 2 cups shredded romaine lettuce DIRECTIONS
Cover the chiles with boiling water and leave to soak for about 15 minutes,
or until soft.Put the herbs, spices, garlic, salt and vinegar into a
blender jar and blend thoroughly.Gradually add the soaked and drained
chiles and blend until smooth,stopping occasionally to release the blades
of the blender-you may need to MORESubj: COCHITO AL HORNO, PART TWO Date:
95-12-11 06:14:06 EST From: Punadero add a little water, but the mixture
should have the consistency of a loose paste. Pierce the meat all over with
the sharp tip of a knife. Smear the meat liberally with the paste and set
aside for a minimum of 4 hours, but preferably overnight. Preheat the oven
to 350 degrees. Put the meat into a casserole, cover, and cook for 1 hour.
Turn the meat and cook for 1 hour more, still covered. At this point,
scrape up the paste that is sticking to the bottom of the pan and dilute it
with cup of warm water.Turn the meat again and cook for another 2 hours, or
until the meat is very tender, basting from time to time with the -an
juices.When the meat is cooked,there should be plenty of sauce in the
casserole. Serve the meat sliced,with some of the sure from the pan and
topped with plenty of onion rings and shredded lettuce.Eat with freshly
made tortillas. COCHITO AL HORNO, PART ONE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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