Authentic Nicaraguan Nacatamales with Pork and Vegetables

Marinate the pork: In a large bowl, combine the pork shoulder, sour orange juice, achiote paste, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix well, cover, and refrigerate for at least 1 hour, or preferably overnight.

Prepare the masa dough: In a separate large bowl, combine the masa harina, melted pork lard, and chicken broth. Mix until a soft, pliable dough forms. Season with 1 teaspoon of salt. Set aside.

Prepare the vegetables: In a medium bowl, combine the diced potatoes, carrots, green bell pepper, onions, tomatoes, and chopped mint leaves. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Assemble the nacatamales: Lay two banana leaves, slightly overlapping, on a clean surface. Spread about 1/2 cup of masa dough in the center of the leaves, forming a rectangle. Place 2 tablespoons of uncooked rice on the masa, then add a few pieces of marinated pork and a generous spoonful of the mixed vegetables.

Fold the nacatamales: Fold the banana leaves over the filling to create a neat packet. Secure the nacatamal by tying it with kitchen twine or strips of banana leaf. Repeat with the remaining ingredients.

Steam the nacatamales: Arrange the tied nacatamales in a large steamer pot. Add enough water to the pot to reach just below the steamer basket. Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam for 3 hours, ensuring the water level remains adequate throughout the cooking process.

Serve: Carefully remove the nacatamales from the steamer. Let them rest for 10 minutes before unwrapping and serving hot.