Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, season 1.5 kilograms of pork shoulder cubes with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of achiote oil in the clay pot over medium heat, then sear the seasoned pork cubes until browned on all sides, removing them to a plate afterwards.

3. 3

   In the same pot, add 1 large red onion, 4 cloves of minced garlic, 1 medium red bell pepper, 1 medium grated tomato, 1 minced Aji Amarillo, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, and 2 whole star anise pods, sautéing for 8-10 minutes until the vegetables are softened.

4. 4

   Return the seared pork to the pot, then pour in 1 cup of fresh orange juice and 0.5 cup of chicken broth, stirring well to combine all ingredients.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover the clay pot, and cook for 1.5 hours, stirring occasionally.

6. 6

   After 1.5 hours, add 750 grams of peeled yucca chunks and 1 tablespoon of grated panela to the pot, gently stirring to ensure the yucca is submerged in the liquid.

7. 7

   Continue to cook for another 45-60 minutes, or until the pork is fork-tender and the yucca is soft, removing the star anise pods before serving.

8. 8

   Garnish the dish with 0.25 cup of fresh chopped cilantro before serving.