Recipe - Cochito Al Horno

4 Chiles anchos, cleanrd of
seeds and veins
One fourth teaspoon Of thyme
4 Mexican or Californian bay
leaves
10 Whole peppercorns
6 Whole cloves
20 Whole allspice
2 Piece of cinnamon bark(the
soft, Mexican type
preferred
4 Cloves of garlic, peeled
1 One half tablespoon Of salt
2/3 cup Vinegar, approximately
5 pound Of pork roast (I've used
both loin and butts. The
loin is, of
Course,

leaner, but tends toward dryness. The pork butt is juicy but fatty. I
haven't yet done this with leg of pork) 1 cup of warm water THE GARNISH 2
cups thinly cut or sliced up white onion 2 cups shredded romaine lettuce DIRECTIONS
Cover the chiles with boiling water and leave to soak for about 15 minutes,
or until soft.Put the herbs, spices, garlic, salt and vinegar into a
blender jar and blend thoroughly.Gradually add the soaked and drained
chiles and blend until smooth,stopping occasionally to release the blades
of the blenderyou may need to MORESubj: COCHITO AL HORNO, PART TWO Date:
951211 06:14:06 EST From: Punadero add a little water, but the mixture
should have the consistency of a loose paste. Pierce the meat all over with
the sharp tip of a knife. Smear the meat liberally with the paste and set
aside for a minimum of 4 hours, but preferably overnight. Preheat the oven
to 350 degrees. Put the meat into a casserole, cover, and cook for 1 hour.
Turn the meat and cook for 1 hour more, still covered. At this point,
scrape up the paste that is sticking to the bottom of the pan and dilute it
with cup of warm water.Turn the meat again and cook for another 2 hours, or
until the meat is very tender, basting from time to time with the an
juices.When the meat is cooked,there should be plenty of sauce in the
casserole. Serve the meat cut or sliced up ,with some of the sure from the pan and
topped with plenty of onion rings and shredded lettuce.Eat with freshly
made tortillas. COCHITO AL HORNO, PART ONE

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