Lechona Tolimense

Ingredients

• 1 whole pig (12-15 lbs), deboned, or a large pork leg roast for a smaller batch
• 4 cups cooked yellow peas
• 3 cups cooked rice
• 2 onions, chopped
• 6 cloves garlic, minced
• 2 tablespoons cumin
• 3 tablespoons achiote (annatto) paste
• Salt and pepper, to taste

Instructions

1. 1Combine the cooked peas, rice, onion, garlic, cumin, achiote, salt, and pepper to make the stuffing.
2. 2Season the pork all over, inside and out, with the achiote mixture.
3. 3Stuff the deboned pig or pork roast generously with the rice and pea filling and sew or tie closed.
4. 4Roast in a very low oven, about 300°F (150°C), for 4-5 hours, basting occasionally, until the skin is deeply golden and crackled.
5. 5Let rest 20 minutes before carving.
6. 6Serve slices of the meat, skin, and stuffing together, traditionally with arepas.

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