Peruvian Pork Adobo

The night before:

Make the achiote-infused oil.  

Prepare the pork.

Ingredients:

3-4 pounds of pork shoulder or Boston butt

1 t kosher or sea salt  

1. Cut the pork into 1-1 1/2 inch cubes.

2. Add the pork and salt to a bowl.  Mix thoroughly, then set aside.

Make the adobo:

Ingredients:

6 dried guajillo chiles  

1 head of garlic, separated into cloves and peeled

1 T kosher or sea salt 

1 T ground cumin  

2 t dried oregano (preferably Mexican)  

1 t ground allspice  

1 t freshly ground black pepper  

3 T apple cider vinegar  

1. De-seed and stem the chiles.

2. Place them in a saucepan along with 3 cups of water.

3. Bring to a boil and allow the chiles to cook for about 15 minutes until they are softened.

4. Drain the chiles and place them in a blender.

5. Add the rest of the ingredients to the blender and blend until a paste forms.

6. Pour the paste into the bowl with the salted pork and mix until the pork is fully coated.

7. Cover the boil with plastic wrap and refrigerate for 25 hours.

The day of the meal:

Ingredients:

2 T of achiote-infused oil  

1 qt water

2 large red onions

6-8 Yukon gold potatoes

1. Peel and quarter the onions and potatoes.

2. In a large saucepan or dutch over, heat the oil over medium heat until it shimmers.

3. Add the meat and cook for about 10 minutes, turning to ensure all sides are browned.

4. Add the water and onions.  Scrape the bottom of the pan/Dutch oven to remove the fond.

5. Turn down the heat to medium-low, cover and simmer until the pork is tender and the water has reduced by about half (1 to 1 1/2 hours).

6. Taste and add salt and or vinegar if necessary.

7. Add the potatoes and cook for another 15-20 minutes.

8. Serve with white rice.  ENJOY!