Red Pipián with Pork
Learn how to prepare red pipián with pork, a classic of Mexican cuisine and the secret recipe of the famous restaurant El Mural de los Poblanos, step by step with easily obtainable ingredients. This pipián is perfect for a celebration and to pamper your loved ones. Accompany it with red rice and beans.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
- 2.5 kilos peanuts
- 1 kilo sesame seeds
- 1 kilo tomato
- 25 grams guajillo chile
- 25 grams coastal chili
- vegetable oil
- 5 grams Italian garlic
- 1/4 white onions
- 25 grams cinnamon stick
- 5 grams granulated chicken bouillon
- 8 grams coarse salt
- 2 grams clove
- 1.5 liters water
- 5 kilos pork shoulder
- 200 grams white onion, for cooking the meat
- 30 grams Italian garlic, for cooking the meat
- 2 leaves bay, for cooking the meat
- 50 grams salt, for cooking the meat
- 5 liters water, for cooking the meat
- rice, for accompaniment
- beans, for accompaniment
Preparation
1h
2h 30 mins
Low
- Clean the chiles and boil them in a pot, along with the tomatoes, for 10 minutes.
- Toast the sesame seeds, peanuts, cloves, and cinnamon on a griddle, making sure they don't burn.
- Blend the chiles, tomato, sesame seeds, peanuts, cloves, cinnamon, garlic, and onion.
- Fry the previously blended paste in a saucepan over medium heat for 30 minutes, stirring constantly with a wooden spatula so it doesn't stick. Season with chicken concentrate and coarse salt. Cool and refrigerate.
- For cooking the meat: Cook all the ingredients in a pressure cooker and cool to be able to cut it.
- Pour the pipián paste, chicken broth, and salt into a saucepan, and cook the mixture until the desired consistency is achieved.
- Serve the meat, drizzle with the pipián, and accompany with red rice and beans.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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