Pibil-Style Pork · "cochinita en pibil": a dish of marinated, slow-cooked pork from the Yucatan peninsula in Mexico. To achieve the dish's spectacular depth of fl avor in a fraction

Pibil-Style Pork

Ingredients2 Boneless, Center-Cut Pork Chops¾ Cup Long Grain White Rice3 Cloves Garlic2 Scallions1 Bunch Collard Greens1 Cara Cara Orange1 Lime1 Bunch Cilantro

Knick Knacks2 Teaspoons Achiote Paste1 Ounce Sliced, Pickled Jalapeño Pepper

Makes: 2 servings Prep Time: 15 minutes | Cook Time: 30–40 minutes

with Collard Greens & Rice

For cooking tips & tablet view, visit blueapron.com/recipes/1076 Recipe #1076

Tonight's recipe is inspired by "cochinita en pibil": a dish of marinated, slow-cooked pork from the Yucatan peninsula in Mexico. To achieve the dish's spectacular depth of fl avor in a fraction of the time, we're briefl y marinating juicy pork chops in a combination of achiote paste (from the bright red, earthy seeds of the annatto tree) and lime juice, which adds plenty of rich, citrusy fl avor. Pink-fl eshed Cara Cara orange forms the base of a sweet and spicy salsa, while some of its zest brightens up fl uff y white rice.

Blue Apron Wine PairingsBodegas VQ Grenache, 2015Las Canovas Tempranillo, 2014

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Cook the collard greens & plate your dish:Cook the pork chops:

Make the salsa:Cook the rice:

Make the marinade & marinate the pork chops:Prepare the ingredients:Wash and dry the fresh produce. Quarter the lime. Using a peeler, remove the orange rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Cut off and discard any remaining orange rind and pith; medium dice. Finely chop the cilantro. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the collard green stems; thinly slice. Finely chop the pepper; immediately wash your hands afterwards.

While the pork marinates, in a small pot, combine the rice, a big pinch of salt and 1 ¼ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork; stir in the orange zest.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the marinated pork chops (letting any excess marinade drip off before adding) and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In a bowl, combine the achiote paste and the juice of 2 lime wedges; whisk until thoroughly combined. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Transfer to a plate. Pour the marinade over the pork chops; turn to evenly coat. Set aside to marinate, turning occasionally, for at least 10 minutes.

While the rice cooks, in a bowl, combine the orange, cilantro, white bottoms of the scallions, a drizzle of olive oil and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Add the garlic to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until wilted and the water has cooked off. Divide the cooked rice, cooked collard greens and cooked pork chops between 2 dishes. Top with the salsa. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1076