Puerco Pibil With A Little Bite


So our small group from church was coming over for dinner last night and I was going to cook. My wife can’t eat night shades because of an allergy. Nightshades include tomatoes and potatoes as well as all hot peppers. Filmmaker Roberto Rodriguez has a 10 minute cooking school on the Once Upon a Time in Mexico DVD on how to make Puerco Pibil. This is a slow roasted port dish. So I decided to make it for the small group because she can’t eat it if I make it just for the family and the dish makes quite a bit of food.

My writing down of the recipe has be writing “ancho” seeds. Now an Ancho is a dried pepper. Well I couldn’t find any of these seeds on Sunday night. So I thought the ancho is there to provide some heat if it comes from a pepper. So I substituted crushed red peppers instead. 5 tablespoons of crushed red pepper. In addition to the 2 habinero peppers in the recipe.

Let me tell you the flavor of this fall apart when you poke it with a fork pork is incredibly good. I told the people the pork had “a bit of a bite”. When I sat down to the table after everyone else was already eating, some people had tears in their eyes. 🙂 It was hot.

I ate the last of it today for lunch. Now I have tears in my eyes.

The really funny part is the recipe doesn’t call for ancho seeds, but rather annato seeds. Which are there primarily to provide the red color.

So I’ve never made it right and it doesn’t need to be anywhere near that hot.

Here’s the YouTube video of the 10 minute cooking school.

One Comment

  1. Suzi says:

    I don’t think you should tell any of those people that it was supposed to be annatto seeds.

    I’m not sure you’ll like it as well with only two habaneros.

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