It's Munchtime

Pork

In a blender put the annatto seeds, garlic, oregano, white peppercorns, black peppercorns, cinnamon, salt, orange juice and lime juice. Blend until smooth. Pass it through a strainer and marinate the pork with this mixture overnight.
On a baking tray put two layers of aluminum foil, then a layer of parchment paper and finally a layer of banana leaves. Put the marinated pork in the centre and pour the remaining marinade over it.
Wrap the meat tightly with the banana leaves, parchment paper and aluminum foil. Make sure it's leak proof.
Bake for two hours at 350F. Then lower the temperature to 300F and bake for two more hours.
Use a fork to pull apart the pork and mix with the sauce. Serve with warm tortillas and pickled habanero salsa.

Preheat the oven to 325F.
Cut the pork shoulder in big chunks and put it in a large bowl.
Add the oregano and salt. Make sure to distribute it evenly.
On a baking pan add two layers of aluminum foil and two layers of parchment paper.
Put the pork in the pan and put the orange slices on top.
Wrap everything with the parchment paper and aluminum foil making sure that it is nice and tight.
Bake in the oven at 325F for one hour.
Lower the temperature to 300F and bake for two hours.
Lower the temperature to 275F and bake for two more hours.
Turn the oven off and leave it in the oven for one more hour.

Remove the seeds from the chiles and cut them in 1 inch pieces.
In a heavy pan over medium heat melt 1 Tbsp of lard. Add the chiles, coriander, peppercorns and garlic. Stir fry them for a few minutes to let the flavours develop. Stir them often so they don't burn.
Put them in a blender with the oregano, pimentón, salt and tequila. Blend until you get a thick paste. Add a bit of water if needed.
Mix the sauce with the ground pork and let it rest in the refrigerator for a day or two.
In a heavy pan over medium heat melt 1 Tbsp of lard. Add the chorizo and stir fry until cooked.

Carne de cerdo cortada en bistec (lomo o pierna) Jugo de 10 limones o vinagre 3 cebollas fileteadas 1 manojo de perejil Laurel 25 g de tomillo Orégano Comino Ajo Sal al gusto 50 ml de aceite

In a large pot add a couple of tablespoons of olive oil over medium-high heat. Brown the pork in batches so to not overcrowd the pot. Add salt.
Put all the pork back in the pot. Add the garlic, onion, prunes and baharat. Cook for five more minutes.
Add the tomatoes and cook for five more minutes.
Cover with water add the bay leaf and simmer until the pork is soft and pulls apart and the sauce has reduced (about one and a half to two hours).
Put the potatoes in a pot and coat with olive oil. Cover with water and add salt. Simmer until they're done.
Drain the potatoes and add them to the stew. Let it simmer for a few more minutes.

In a large pot bring the water to a boil. Add the garlic and the hominy. Let it simmer until the hominy bursts. DO NOT ADD SALT or it will prevent the hominy from bursting. When the hominy grains have burst then add the pork and salt. Simmer until the pork is done to your taste.
Remove the meat from the broth and pull it with your hands. Put it back in the broth.
Serve in a bowl and add the desired toppings. Tostadas are served on the side.