Cochito Al Horno

Title:
Cochito Al Horno

Yield:
1 Servings

Categories:
Mexico




Ingredients:





     4    Chiles anchos, cleanrd of


          -seeds and veins


   1/4 ts Of thyme


     4    Mexican or Californian bay


          -leaves


    10    Whole peppercorns


     6    Whole cloves


    20    Whole allspice


     2    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,






 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


 


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