From “Mayan Cuisine” by Daniel Hoyer. Serves 6-8.
Ingredients
4 ounces Recado Colorado (see at right)
2 teaspoons salt
2 tablespoons apple cider or other mild vinegar
1 center-cut boneless pork loin, 3 1/2-4 1/2 pounds
1 cabbage, cored and cut into eighths
6 to 8 medium red potatoes, washed and skin left on
2 pounds firm squash (acorn, chayote or butternut), cut in 2-inch sections and seeds removed (leave skin on)
1 white onion
3 to 4 ripe tomatoes, cored and quartered
6 cloves garlic, peeled
1 bunch cilantro, trimmed
1/2-3/4 cup mild to medium chili powder, toasted
1 1/2 teaspoons salt
1 1/2 quarts water or meat broth
Directions
Combine the recado, salt and vinegar into a paste and rub it over the surface of the meat. Refrigerate covered for 3 hours or overnight.
Slow-smoke the meat for 2 to 3 hours until cooked through. (If you are not set up for smoking, bake the meat covered in a 325-degree oven for 90 minutes.)
Place the meat in the center of a roasting pan and arrange the vegetables and cilantro around it.
Combine the chili powder, salt and water and pour over everything.
Cover and bake at 325 degrees for 90 minutes.
