Pork in Pipián with Zucchini

Del Fuerte
Pipián has as its main ingredient the pumpkin seed, which has been used since pre-Hispanic times in sauces with chiles to accompany fish and meats, therefore, we bring you a wonderful recipe to prepare pork in pipián with zucchini, and the best part is that we enhance it with Del Fuerte® tomato puree. It's delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1/2 kilos pork chump, in pieces
  • 1/4 onions, to cook the pork
  • 1 head garlic, to cook the pork
  • 2 bay, to cook the pork
  • 1/4 kilos pumpkin, cut into thick and irregular slices
  • 1 cup pumpkin seeds
  • 1/4 cups peanuts
  • 1/4 cups sesame seeds
  • 1 box Del Fuerte® seasoned tomato sauce, 210 g
  • 1 teaspoon cumin
  • 3 allspice berries
  • 2 cloves
  • 1 stick cinnamon
  • 2 tablespoons lard
  • 1/4 onions
  • 2 cloves garlic
  • 2 slices bolillo roll
  • 2 morita chiles
  • 3 ancho chiles
  • 2 dried chipotle chile
  • 1 cup broth, from the cooking of the pork
  • salt
  • epazote, fried, for garnish
Preparation
30 mins
1h 30 mins
Low
  • In a pot, bring enough water to a boil and add the pork, onion, head of garlic, bay leaf, and a bit of salt; cook for about 40 minutes, until the meat is tender, add the zucchini and cook for 10 more minutes. Set aside.
  • In a comal, roast the pumpkin seeds, peanuts, and sesame seeds for 3 minutes, making sure to keep stirring to avoid over-toasting; remove and set aside. On the same comal, toast the spices: cumin, black pepper, clove, and cinnamon. Set aside.
  • In a pot with hot lard, fry the quarter of onion with the two cloves of garlic without burning too much, add and brown the bread on both sides and remove until you achieve the desired color, then remove. Add more lard and lightly fry the chiles to prevent the preparation from becoming bitter; pour in the pork broth, cover, and cook for 8 minutes, returning the ingredients you had removed.
  • Blend the chiles together with the onion, garlic, Del Fuerte® seasoned tomato puree, the toasted seeds, and spices, you should obtain a thick and reddish mixture. Set aside.
  • In a small pot with hot lard, pour in the sauce you blended, add more pork broth and salt. Cook for 15 minutes on low heat.
  • Serve the meat with the zucchini and garnish with fried epazote.

Nutritional Information

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