Pork in Morita Chile and Chipotles Sauce
HUGO MANUEL CARILLO MIAMOTO
This pork leg recipe is marinated in red wine overnight and covered with a morita and chipotle chili sauce. It turns out juicy and is very generous.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 5 dried morita chiles
  • 5 chipotle chiles, adobados
  • 1 red onion
  • 10 grams dried oregano
  • 1 pork leg, about 6 kg
  • 6 grains black pepper
  • cornstarch
  • 1 bottle red wine
Preparation
3h
0 mins
Medium
  • Butterfly the pork leg and marinate in red wine for two hours.
  • Soak 5 morita chiles and 5 adobo chipotle chiles. Blend the chiles together with 6 black peppercorns, 10 grams of dried oregano, and red onion.
  • Sauté the prepared sauce in butter and preheat the oven to 180 degrees.
  • Cover the pork leg with the chili sauce and let it rest for an hour. Cover with aluminum foil and bake at 250 degrees for two hours.
  • Remove the aluminum foil after 2 hours and let it brown for 10 minutes.
  • Take it out of the oven and let it rest for at least 15 minutes to recover its juices.
  • Place the pork leg on a platter and slice it.
  • Strain the juices from the baking tray and make a sauce in a pot by adding a little cornstarch and red wine. Let it cook for a few minutes to evaporate the alcohol and thicken.

Nutritional Information

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