Grilled Achiote Pork Chops with Chimichurri

From Wade Sirois of Infuse Catering and Forage: Farm to Fork, Food to Go

2009 May/June

Annatto seeds can be found at Boca Loca and achiote paste at Tres Marias at the Calgary Farmers’ Market. Perfect for the summer months, Broek Pork Acres Berkshire pork has great flavour, juiciness and perfect fat content! Chimichurri is a South American condiment that is popular with grilled meats. It gives a wonderful green-tasting freshness to compliment the pork.


4 Broek Pork Acres Berkshire pork loin chops

Achiote Marinade

  • ¼ c. annatto seeds (toasted, cooled, and ground, or use achiote paste)
  • Zest and juice of 2 limes
  • ½  bunch cilantro, chopped
  • 2  garlic cloves, chopped
  • 2 T. ground cumin
  • 1 T. salt
  • ¼ c. white vinegar
  • 1 c. olive oil


Place everything but the olive oil in a food processor or blender and process.  Gradually add the oil with the motor running. Keeps refrigerated for up to 2 weeks. Makes about 2 cups.



  • 1  bunch  parsley, chopped
  • 1  bunch  cilantro, chopped
  • 2  garlic cloves, chopped
  • 1 T. dried oregano
  • ¼ c. red wine vinegar
  • ½ c. olive oil
  • ½ t. ground black pepper
  • 2 t. salt, or to taste
  • Water to thin if necessary


Place chimichurri ingredients in a blender or food processor and process until smooth. Makes 1 cup.

Place the chops in a zip-loc bag and add ¼ cup of the achiote marinade. Massage it into the chops and marinate for 1 to 4 hours. Grill the chops over medium-high heat on the barbecue. Serve with grilled peppers, asparagus, potatoes, squash — whatever is seasonal — along with the chimichurri, which is served on the side. Serves 4.