This was a really easy dish to make. I cooked it for about 3 hours though so I could get the meat really tender. If you can’t find this wonderful paste in the Latin section of your grocery store, I found it on Amazon.com for $2.50. This on chicken and pork is wonderful. It’s really not like anything else I’ve tasted before. The mixture of spices is incredibly flavorful. I added chipotle peppers to mine for heat but if you leave them out, this is just a flavorful heat-less dish. It’s fun to try something new, and I suggest you play with this paste. I have found my favorite way to make pulled pork and will make it like this every time. This time I found a way to make it into a chili. Perfect for a PP day.
ACHIOTE PASTE PORK CHILI
2 pork loins, chopped into 2-inch cubes
1/2 brick achiote paste
1/2 cup white wine vinegar
2 T lemon juice
1 cup water
3 chipotle chilis plus 2 T adobo sauce
2 onions, sliced
fat free sour cream
fat free cheese, shredded
fresh cilantro, chopped
your favorite hot sauce or salsa
Dissolve achiote in vinegar and place the roast, chili, and onion in a large ziploc bag. Pour marinade over the roast and refrigerate for at least an hour. Transfer entire contents of ziploc to a large cast-iron French Oven, cover and roast for 1 1/2 hours at 425. Remove from oven and turn the temperature down to 325. Season with salt, add the chipotle peppers and adobo sauce and a cup of water. Thoroughly cover the pieces in the sauce and cook another 1 1/2 hours, uncovered. Remove from oven and pull pork apart with two forks. Serve with whatever garnishes you wish to use.