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Pork Espinazo
Courtesy of National Pork Board
Servings: 14
Prep Time: 20 Min. Cook Time: 70 Min. What you need:
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STEP 1
+ 2 lb. pork backbone, in small chunks (or back ribs) *3 lb. pork leg, cut in 1 in. cubes + 4 qt. of water + 1 garlic head, whole and fresh-roots and all + 1 Tbsp. salt STEP 2 + 3 c. pork stock (from Step 1) + 10 oz. pasilla chili peppers, dried, lightly toasted and seeded + 2 garlic cloves + 1 Tbsp. Mexican oregano + 2 Tbsp. toasted sesame seeds + 1 3-oz. sized ball or dough, pre-prepared from corn tamale or tortilla flour mix + garnishes: onion, cilantro, lime and dried oregano (optional) What to do:
1. In a large saucepan, combine pork, garlic and salt and let boil for 30 min. or until pork is slightly tender. Skim as necessary. Remove saucepan from heat and remove garlic head.
2. In a blender, combine 3 c. of the liquid from pork stock in Step 1 with the all the ingredients from Step 2. Blend until smooth. 3. Strain puree and combine with pork in large saucepan. Mix well and heat over low temperature stirring frequently for 30 min. Remove saucepan from heat and let pork cool for 10 min. Serve with diced onion, cilantro, lime and dried oregano. Yields 14 c. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com |
