Recipe provided courtesy of National Pork Board.
2 pounds pork backbone, in small chunks (or back ribs)
3 pounds pork leg, cut in 1-inch cubes
4 quarts of water
1 fresh whole garlic head, with roots and all
1 tablespoon salt
3 cups pork stock (from Step 1)
10 ounces pasilla chili peppers, dried, lightly toasted and seeded
2 garlic cloves
1 tablespoon Mexican oregano
2 tablespoon toasted sesame seeds
1 (3-ounce) sized ball or dough, prepared from corn tamale or tortilla flour mix
Optional Garnishes: Onion, cilantro, lime and dried oregano
- For Step 1: In a large saucepan, combine pork, garlic and salt and let boil for 30 minutes or until pork is slightly tender. Skim as necessary. Remove saucepan from heat and remove garlic head.
- For Step 2: In a blender, combine 3 cups of the liquid from pork stock in Step 1 with the all the ingredients from Step 2. Blend until smooth.
- Strain purée and combine with pork in large saucepan. Mix well and heat over low temperature stirring frequently for 30 minutes.
- Remove saucepan from heat and let pork cool for 10 minutes. Serve with diced onion, cilantro, lime and dried oregano.
Makes 14 (1 cup) servings.
Recipe and photograph provided courtesy of National Pork Board.