Poc chuc is based on grilled pork fillets and what makes the dish delicious and special are its salsas. The ingredient that gives the dish its unique taste is the sour orange juice used in the marinade as well as in the salsas. We understand that you might not be able to find sour oranges in stores outside of the area but if you can get your hands on them, we highly recommend the extra cost! We hope you enjoy this easy and delicious recipe - Ingredients:  (4 - 5 people)

• 1 kg of pork fillet (in thin cuts)

• 4 tomatoes

• 1 large onion (preferably red)

• 50 gr of fresh cilantro

• 4 sour oranges (can be replaced with 4 limes)

• 1 avocado

• Half a tablespoon of pepper

• 3 leaves of dried oregano

• 1tbs + a pinch of salt, 

• 100 gr Cabbage 

• ¼ cup water

• Habanero chile to taste (we recommend a few slices)

• Hot tortillas

Preparation .

It is recommended to use a charcoal grill to obtain better flavors, however it can also be done on a conventional stove, preferably with the support of a comal, but if you don’t have that, a heavy frying pan will do.

Meat preparation:

In a medium-sized bowl, extract the juice of three sour oranges. Mix in pepper and a tablespoon of salt and apply to the meat.

Marinate the meat and then add the oregano leaves and the garlic.

Place the fillets, tomatoes and onion on the grill. The tomatoes should stay whole and the onion cut in half. The tomatoes should stay whole and the onion cut in half. It is necessary to change their position constantly to achieve a uniform cooking, this for approximately 20 to 30 minutes.

Tomato salsa:

Grill the tomatoes until they are soft and the peel is easy to remove.Remove them from the grill.Cut the tomatoes into very small squares Mix the tomatoes and cilantro in a bowl and add a little water, about ¼ cup, habanero chile (add this little by little to not make it too spicy), and salt to taste to give it better flavor.

For the onion:

When you notice that the onions are soft on the grill, remove them from the heat.Cut them into large squares, squeeze the juice of an orange and mix them together in a bowl.

To serve:

Cut the fillets into strips or large squares.

On a large plate, serve the meat on a bed of chopped cabbage with salt and pepper, Garnish it with some avocado wedges and the onion and tomato sauces and tortillas, and, ENJOY with hot tortillas straight off the grill!!

¡¡Buen provecho!!

If you would like to read more about Mexican culture, history, cuisine and language, check out our blog page for our latest monthly articles. You can also sign up to our newsletter to receive these straight to your inbox along with the latest news about our non-profit school for local and Indigenous students in Felipe Carrillo Puerto. 

The best way to experience the Mexican lifestyle is in person, with a Na’atik Immersion experience. Not only do you live with a local Mexican-Maya family, sharing home-cooked meals and free time, but also receive expert instruction in your chosen language at our school. Best of all, every immersion experience helps fund our subsidized and free local education program, helping local students to access opportunities and make their own futures.