I grew up in a Mexican American household, and pork was a protein that we ate regularly. When I think of my favorite way to cook it, one recipe that stands out and has a special place in my heart is ...

Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes.