All it takes is one taste to make this Yucatecan classic will be a permanent part of your Mexican culinary repertoire.
- 8 small poblano chiles or 4 large poblano chiles
- 1 pound mild shredded white cheddar cheese
- 4 cups chicken broth or water
- ½ small white onion
- 2 garlic cloves
- 4 tsp. salt
- 1 Tbsp. vegetable oil
- 2 cups long grain rice
- 1/2 cup of frozen corn
- 1 red onion, finely chopped
- 1 or 2 Scotch Bonnet or Habanero chiles finely chopped
- ¼ cup apple cider vinegar
- 1 whole all spice leaf
- 1 pinch of salt
- This recipe is a Yucatecan classic and should be a part of every Mexican culinary repertoire.
- Combine all the ingredients except the meat into a blender and blend until mixture is smoothly puréed. Place the pork butt in a stock pot and add the purée. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
- Place the pork butt and marinade in a pressure cooker and bring to high heat. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes. Take off the heat and allow the orange pressure regulator to go down. Remove the lid and using a potato masher, shred the meat.