Jul 13 2026
Restaurants›Quiubo›Pork Recipe

Pork Recipe

Inspired by Quiubo
Time3h
Serves6

confit pork shoulder, esquites, poblano rice, pinto beans, salsa morita, pico de gallo, avocado, serrano aioli

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Ingredients

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Confit Pork Shoulder

Esquites

Poblano Rice

Pinto Beans

Salsa Morita

Pico de Gallo

Serrano Aioli

Method

Confit Pork Shoulder

  1. 1

    Prepare the Pork

    Rub the pork shoulder with salt, garlic, and thyme. Let it sit for at least 1 hour or overnight in the refrigerator for better flavor.

  2. 2

    Cook the Pork

    In a large pot or Dutch oven, heat the lard or vegetable oil over medium heat. When hot, add the pork shoulder and cook for 3-4 hours on low heat until tender, ensuring it is submerged in the fat.

Esquites

  1. 3

    Cook the Corn

    In a skillet over medium heat, add the corn kernels and cook until they are slightly charred, about 5-7 minutes.

  2. 4

    Mix the Esquites

    In a bowl, combine charred corn, mayonnaise, Cotija cheese, lime juice, and chili powder. Mix well and set aside.

Poblano Rice

  1. 5

    Prepare the Peppers

    Roast the poblano peppers over an open flame or under a broiler until charred. Remove skin, seeds, and chop finely.

  2. 6

    Cook the Rice

    In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add rice and stir for 2 minutes. Add chicken broth and chopped poblano peppers. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.

Pinto Beans

  1. 7

    Soak the Beans

    Rinse the dried pinto beans and soak them in water overnight to soften.

  2. 8

    Cook the Beans

    In a pot, combine soaked beans, chopped onion, garlic cloves, salt, and water. Bring to a boil, reduce heat, and simmer for about 1.5 to 2 hours until beans are tender.

Salsa Morita

  1. 9

    Prepare the Chilies

    Soak the dried morita chilies in hot water for 15 minutes until softened. Remove stems and seeds.

  2. 10

    Blend the Salsa

    In a blender, combine soaked chilies, tomatoes, garlic, cilantro, and lime juice. Blend until smooth and adjust seasoning if necessary.

Pico de Gallo

  1. 11

    Chop the Ingredients

    Finely chop tomatoes, onion, and cilantro.

  2. 12

    Combine the Pico de Gallo

    In a bowl, mix chopped tomatoes, onion, cilantro, lime juice, and salt. Stir well and let it rest for 10 minutes to meld flavors.

Serrano Aioli

  1. 13

    Prepare the Serrano

    Finely chop the serrano peppers and garlic.

  2. 14

    Mix the Aioli

    In a bowl, combine mayonnaise, chopped serrano peppers, garlic, and lime juice. Mix until smooth and refrigerate until serving.

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