Mexican Pork Leg
  • 1 pre-cooked Pork leg with bone (13 to 14 lbs.)
  • 200 grams of pork ham, minced
  • 250 grams of pork bacon, chopped
  • 200 grams of prune, seedless
  • 25 peeled pine nuts
  • 7 cloves garlic, finely chopped
  • 1 white onion
  • ¼ cup peas
  • 3 carrots, peeled and diced
  • 5 Serrano chiles, chopped
  • Culinario Series® Healthy 16-Qt. Roaster with rack 

Wash the pork leg, pat dry with paper towels and place in a large baking dish. Chop the meat several times with a sharp knife, and fill the holes with the following ingredients: ham, bacon, almonds, prunes, carrots, peas, slices of white onion, olives and chiles.

Dressing:

  • 8 Ancho chiles, uncooked
  • 6 Pasilla chiles, uncooked
  • ½ onion
  • 2 cups orange juice
  • 2 cups natural pineapple juice
  • 2 cups apple cider vinegar

Grill the chile ancho and pasilla in a Comal over low heat; turn them until they are toasted (not burnt). Soak in hot water for 15 minutes and then blend with onion, vinegar, orange juice and pineapple. Drain and set aside.

Marinade:

  • 14 cloves garlic, finely chopped
  • 2 tbs. fresh pepper
  • 1½ tbsp. coriander seeds
  • 3 to 4 grains of allspice, or red pepper
  • 1½ tbsp. cumin
  • 2 tbsp. dried oregano, or marjoram
  • 4 cloves
  • 3 bay leaves
  • 1 pinch cinnamon
  • 2 tbsp. kosher salt
  • 2 tbsp. oil

Blend garlic with spices (allspice, coriander seeds, oregano, cloves, bay leaf and salt) and add water to get a paste. Spread the paste over the entire leg, and let it marinate in the refrigerator for at least 8 hours.

Remove the leg from the refrigerator and set aside until it reaches room temperature. Preheat oven to 350 ° F. Spread olive oil on the leg and pour over the marinade, making sure to cover the whole leg. Cover with foil, and bake approximately for 1½ hours. Bath the leg with juices frequently and uncover for the last 30 minutes to brown. Remove the leg from the oven and allow it to sit for 20 minutes before slicing.  

Mexican Pork Leg


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