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Cozumel Shells

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Cozumel Shells



Ingredients :

  • 1 (12 ounce) box Barilla® Jumbo Shells
  • 1 (24 ounce) jar Barilla® Traditional Sauce
  • 2 packets sazon seasoning with coriander and achiote
  • 2 ½ pounds boneless pork shoulder
  • cut into 1-inch cubes
  • ⅓ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups chicken stock
  • or as needed
  • ½ cup chopped cilantro leaves
  • 10 ounces crumbled queso fresco cheese
  • divided
  • Methods :

  • Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
  • Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
  • Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cover the bottom of a 9×13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
  • Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
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