POC CHUC

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Poc Chuc image

this is an Ancient Mayan recipe I managed to get off of Erika its a pretty tasty meal:) good with mashed potatoes and gravy:) with a small salad and a side of corn:)

Provided by Chef Otaktay

Categories     Native American

Time 1h37m

Yield 6 serving(s)

Number Of Ingredients 13

6 (10 -12 ounce) pork blade steaks, 1/4 -inch thick
16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)
1 1/2 ounces achiote paste (see recipe above)
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper
4 cups water
5 medium purple onions, very thinly sliced
8 ounces white vinegar
1 bunch cilantro, chopped
1/4 habanero pepper, roasted and finely chopped
salt and pepper

Steps:

  • Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
  • Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.
  • Grill pork steaks on barbecue.
  • Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

Nutrition Facts : Calories 86.9, Fat 0.3, SaturatedFat 0.1, Sodium 786.6, Carbohydrate 18.8, Fiber 1.9, Sugar 11, Protein 1.6

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    #time-to-make     #cuisine     #preparation     #north-american     #mexican     #native-american     #4-hours-or-less

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