This Pierna de Puerco (por leg with adobo) will become a favorite recipe in your family, the flavor is amazing, you just need a very few ingredients to make this amazing pierna de puerco recipe.
This recipe we eat it and is specially perfect for Christmas dinner. (This pork leg in adobo has been our Christmas for more than 40 years)
This recipe is my mom's. Mom's recipes are the best! right? simple but full of flavor.My mom makes this recipe with a pork leg but because is kind of expensive (around $80 to 90 dollars) I a few years ago tried with pork butt and o heaven it was perfect. So since then I make it with that.
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Budget Ingredients and Substitutes
The ingredients for this Pierna de puerco are so simple, the one ingredient that you may not have are the dry ancho peppers but you can find it any store in the spices section, but buy it on time or you will not find it,(hispanic people use them alot during the holidays).
- dried anchos peppers
- 1 head of garlic
- salt
- 3 bouillon beef
- water
- serranos peppers
- raisins
See recipe card for quantities.
Equipment
You need an oven, you could use the slow cooker if it fits, you will need to add around 1 cup of water and cook in low for like 15 hrs or until the meat is very tender. You can use a roasted electric pan as well. If you use the electric roasted pan it will take around 6 to 8 hrs or so, it like the oven, but the good thing about doing it on the electric roasted is that then you will have the ovens ready to use for your dessert or breads etc.
Instructions
To make the pierna de puerco is a very simple thing to do.
first, clean the ancho peppers, remove the tail and the seeds. Prepare a small pot and boil water, once is boiling turn it off and add the chiles cover them and let them seat there for around 7 min or so.
Peel the garlic cloves, add them to the blender together with the beef bouillon the water and the ancho pepper already hydrated. Blend it very well.
slice the serrano peppers. In a aluminum container add the piece of pork there and start making little holes to add some raisins like 3 per hole or so, then make another hole and add 1 piece of the serrano peppers and so forth until you did all over the pork leg.
Add some salt all over the pork leg covering all sides. Then add the adobo(what you blend) and spread all over,the pork has to be all covered with the adobo. Cover it with aluminum foil and cook it. (more details for the cooking on the recipe below).
We love to eat this amazing recipe with our REFRIED BEANS its an amazing recipe. And one of the best salads that goes with this recipe is my GREEN SALAD WITH A MEXICAN DRESSING, is a favorite every Christmas in our home.
Hint: This recipe requires at least 5 hours in the oven, plan for that. You can make it very early in the morning or so.
Substitutions
This recipe the only substitute is the type of meat. Any type of pork meat that you would like to use .
Anything else can not substitute.
Storage
This delicious meat, you can have it in the fridge up to 10 days,(the reason is because of the adobo that we add it, helps to stretch the days inside de fridge).
This meat freeze perfectly, you can have it for months with no problem.
Top tip
The after meat is even better, we love to make tortas with our leftover pierna de puerco, it is the best.
FAQ
I Haven't try it, but honestly I don't see why not.Give it a try and let me know.
No, guajillo and poblano pepper are very different flavors.
Any grocery will have it on the spice aile. And for sure Walmart have it. And any Mexican store for sure.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
PIERNA DE PUERCO
Ingredients
- 1 head of garlic
- 10 lbs Pork meat more or less
- 3 cubes of beef bouillon
- 3 cups water
- 4 dried ancho chiles
- salt
- 3-5 chiles serranos
- ⅓ cup raisins
Instructions
- Remove the seeds and stems from the ancho chilies, then place them in boiling water to hydrate for 5 minutes. Peel the garlic cloves and add them to the blender along with the water, beef bouillon cubes, and the hydrated chilies. Blend thoroughly."In an aluminum container, place the piece of pork. Cut the Serrano chilies into slices. Then, using a knife, make holes in the meat and insert about 3 raisins into each hole. Make another hole and insert a slice of Serrano chili, repeating this process all over the pork.Afterward, we will cover the leg with salt, and pour the blended mixture over it, ensuring the meat is completely covered. Cover with aluminum foil and place it in a preheated oven at 350°F (180°C) for 2 hours. Then, reduce the temperature to 300°F (150°C) and let it continue cooking for approximately 5 more hours. Every hour, pour the meat juices over the meat by carefully opening the oven, uncovering the meat, pouring the juices, covering it back, and returning it to the oven."After approximately 5 to 7 hours, the meat should be very tender. Remove it from the oven, and it is ready to be enjoyed."
Food safety
Do not leave the meat after or before cooking out of the fridge.
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