Cochinita Pibil with Green Rice and Charro Beans
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A Note from Feedfeed
We threw the Ultimate Comforta-Bowl Throdown at FeedfeedBrooklyn with our friends at Tuttorosso Tomatoes and we invited three New York City chefs to participate in a friendly showdown for the title of the best bowl. This dish, Cochinita Pibil with Green Rice and Charro Beans, is by Chef Bradley Warner of Bodega Negra, and took down the other two challengers!
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Recipe Card
For The Cochinita Pibil
ingredients
- 1 cup orange juice
- 1/4 cup grapefruit juice
- 1/4 cup lime juice
- 1 tablespoon balsamic vinegar
- 1/4 cup achiote paste
- 1/2 tablespoon chile de arbol powder
- 1 tablespoon guajillo chile powder
- 1/2 teaspoon dried Mexican oregano
- 3 whole cloves, ground
- 3 black peppercorns, ground
- 1/4 cup fresh garlic, chopped
- 5 pounds pork cheeks (or pork shoulder)
- 2 cups Whole Peeled Tuttorosso Tomatoes
- 1/4 cup onion, sliced
- 1/2 tablespoon kosher salt
- 1 bay leaf
- Fresh banana leaves, soaked in water
- charro beans, (recipe below)
- green rice, (recipe below)
For The Cochinita Pibil
Method
Step 1
Puree citrus juices, vinegar, achiote paste, chile powders, oregano, cloves, black pepper, and garlic together. Add puree to pork cheeks and marinate overnight in an oven safe roasting pan.
Step 2
When ready to cook, preheat the oven to 300˚F. Add tomatoes, onion salt and bay leaf to the pan with the pork and cover the whole thing with banana leaf.
Step 3
Cook for 1 hour and 20 minutes or until the pork is very tender. Shred pork, discard bay leaf and serve shredded pork warm in juices over charro beans and green rice.
For The Green Rice
ingredients
- 8 ounces rice, cooked
- 3 ounces Green puree (recipe to follow)
- 1/2 lime, juiced
- Kosher salt and freshly ground black pepper, to taste
- Fresh chopped cilantro, to taste
For The Green Rice
Step 1
Mix rice, puree, and lime juice together in a medium sized bowl, season as needed with salt, pepper, and cilantro. Serve hot.
For The Green Puree
ingredients
- 1 pound fresh spinach, cleaned and dried
- 2 bunches cilantro, cleaned and dried
- 2 bunches parsley, cleaned and dried
- 4 jalapenos, deseeded
- 4 garlic cloves
- 1 tablespoon fresh lime juice
- 3 limes, zested
- 2 cups olive oil
- Kosher salt, to taste
For The Green Puree
Step 1
Blanch the spinach cilantro parsley jalapeno and garlic in boiling salted water. Shock in ice water. Place all the greens in a kitchen towel or cheesecloth and squeeze all the water out. Add the lime juice and oil then blend until smooth. Season with salt.
For The Charro Beans
ingredients
- 1 quart dried Pinto Beans, soaked overnight
- 3/4 cup yellow onion, chopped + divided
- 3 ounces bacon, diced
- 1 tablespoon garlic, minced
- 2 ounces ground chorizo
- 4 ounces Andouille sausage
- 1 cup Diced Tuttorosso Tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 serrano chile, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon kosher salt
- 1 quart water
For The Charro Beans
Step 1
In a medium sauce pot, cook the soaked beans with ½ the onion until tender, about 50 minutes. Drain and set aside.
Step 2
In a medium rondeau add bacon and render fat. Add garlic and diced onion and saute for 5 minutes. Add chorizo and andouille and cook for 4 more minutes.
Step 3
Add tomato, salt, and spices and cook for 2 more minutes. Add the cooked beans and water and cook over medium low heat; the beans should be simmering, for about 30 minutes.
Step 4
Turn off heat, discard the bay leaf, add cilantro and serve.