Leg with 3 Dry Chiles Adobo

Del Fuerte
This leg with 3 dry chiles adobo is a must for your Christmas dinner. This leg recipe is made with a mix of dry chiles and spices, making it ideal for sharing with family, enhanced by the special touch that Del Fuerte® seasoned crushed tomatoes adds, making your dishes extraordinary.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 boxes Del Fuerte® Seasoned Ground Tomatoes, 200 g each
  • 2 tablespoons vegetable oil
  • 3 dried chipotle chile, cleaned and soaked
  • 3 cascabel chiles, cleaned and soaked
  • 3 pasilla chiles, cleaned and soaked
  • 1/4 cups white vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoons cumin
  • 3 leaves bay
  • 1/4 teaspoons cilantro seeds
  • 1/4 teaspoons anise
  • 3 avocado leaves
  • 1/4 cups onion
  • 3 cloves garlic
  • salt
  • pepper
  • 1 pork leg, 3 kg
  • banana leaf, roasted
  • spaghetti, to accompany
Preparation
1h 50 mins
1h 30 mins
Low
  • Preheat the oven to 180° C.
  • Heat the oil in a skillet over medium heat, then add the chipotle chile, cascabel chile, pasilla chile, white vinegar, oregano, cumin, bay leaves, cilantro seeds, anise, avocado leaves, onion, and garlic. Cook until the ingredients are lightly browned, then pour in the Del Fuerte® seasoned crushed tomatoes, season with salt and pepper, and cook for 10 minutes. Let cool and set aside.
  • Blend the previous preparation and set aside.
  • Place the roasted banana leaf in a baking dish and the leg on top of the leaf. Make small incisions with a knife and pour the chile sauce over it, then cover with the banana leaf and let marinate for 6 hours. Set aside.
  • Bake the marinated leg at 180° for 90 minutes. Let rest for 15 minutes before slicing.
  • Slice the leg in adobo, serve on a large platter, and accompany with spaghetti.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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