PIERNA DE PUERCO
The best adobo you ever eat. Simple and full of flavor. Perfect for this Christmas.
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."