Cozumel-Style Stuffed Shells
Cozumel-Style Stuffed Shells pair tender citrus-marinated pork with softly baked jumbo pasta, melding tangy orange-lime notes with warm cumin and chili. Queso fresco adds a creamy, salty finish over a tomato-sauced casserole that feels hearty yet bright. Serve it for a cozy weekend dinner or a casual gathering when you want bold, Mexican-inspired comfort.
- Prep30 mins
- Cook1 hr 45 mins
- Serves8
- DifficultyMedium
- 1
Sprinkle sazon seasoning over the pork cubes and toss to coat evenly. Transfer them to a large zip-top plastic bag. In a mixing bowl, combine orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper. Pour this into the plastic bag with the pork; gently squeeze the bag to distribute the marinade evenly. Seal the bag, set it on a plate, and refrigerate for 8 hours or overnight.
- 2
Remove the pork from the marinade; reserve the marinade. Heat oil in a large skillet or Dutch oven over medium-high heat. Cook and stir the pork until browned on all sides, 3 to 5 minutes. Add the reserved marinade and enough chicken stock to just cover the pork. Bring to a boil over high heat; cover, reduce the heat to low, and simmer for 30 minutes. Remove the lid and continue simmering until the meat is falling-apart tender, about 45 minutes.
- 3
Use a slotted spoon to transfer the pork to a bowl; reserve 1/3 cup of the cooking liquid. Let the pork cool slightly; shred it with two forks. Stir in the reserved cooking liquid, the cilantro, and 7 ounces of crumbled queso fresco cheese.
- 4
Bring a large pot of lightly salted water to a boil. Cook the pasta shells in the boiling water, stirring occasionally, until tender yet slightly firm, about 13 minutes. Drain.
- 5
Preheat the oven to 350 degrees F (175 degrees C).
- 6
Spread 2 cups of pasta sauce over the bottom of a 9x13-inch baking dish. Stuff the shells with a spoonful of the pork mixture and arrange them in the dish. Pour the remaining pasta sauce evenly over the stuffed shells and sprinkle with the remaining crumbled queso fresco.
- 7
Cover with aluminum foil and bake in the preheated oven until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
- Calories 518.77 kcal High
- Protein 36.54 g Good Source
- Carbs 9.84 g Moderate
- Total Fat 36.37 g High
- Saturated Fat 13.32 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 115.42 mg High
- Sodium 751.99 mg High
- Fiber 2.13 g Low Source
- Sugar 5.33 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 225.24 mg Moderate
- Iron 2.59 mg Moderate
- Potassium 363.25 mg Low Source
- Vitamin A 116.95 mcg_rae Moderate
- Vitamin C 7.78 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Cozumel Style Stuffed Shells is an Italian dinner recipe made with 16 ingredients. It takes about 2 hrs 15 mins, serves 8, and is rated medium. Key ingredients include Bone In Pork Shoulder Butt Roast, Chicken Stock, Chili Powder, and Fresh Cilantro. Each serving provides about 518.77 kcal, and is a good source of protein.
Recipe Questions
- What is Cozumel-Style Stuffed Shells?
- It is an Italian recipe made with 16 ingredients, usually served for dinner or lunch.
- What is Cozumel-Style Stuffed Shells made of?
- The main ingredients are Bone-In Pork Shoulder Butt Roast, Chicken Stock, Chili Powder, Fresh Cilantro, Ground Coriander. The full list of 16 is above.
- What goes well with Cozumel-Style Stuffed Shells?
- Explore these Italian side-dish recipes.
- How long does it take to make Cozumel-Style Stuffed Shells?
- About 2 hrs 15 mins in total: 30 mins to prepare and 1 hr 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 518.77 kcal. The full nutrition breakdown is above.
- Is Cozumel-Style Stuffed Shells easy to make?
- This recipe is rated medium, with 16 ingredients and 7 steps.
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