Joroches plain and simple from Yucatán: Recipes from a Culinary Expedition (page 111) by David Sterling
- black beans
- ground beef
- green bell peppers
- canned chipotle chiles in adobo sauce
- whole cloves
- epazote
- garlic
- smoked ham
- tomatoes
- black peppercorns
- ground pork
- pork fat
- nixtamal
- smoked slab bacon
- lard
- Mexican oregano
- cumin seeds
- white onions
- white vinegar
- pork legs
- sheep casings
- achiote seeds
- allspice berries
- ground canela
- corn tortillas
- meat cure powder
- chiles x'catik
- chiles de país
- mesquite chips
- Seville oranges
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Smoky and hot chile table sauce (K'uut bi iik); Enriched cooking tomato sauce (Tomate frito); Fiery green chile table sauce (Chile k'uut)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.