Delicious Red Pipian with Pork

Mural de los Poblanos
Founded in 2007, in the heart of Los Angeles, El Mural de los Poblanos offers memorable traditional Poblano cuisine.Its philosophy and pride is to share the best of Poblano cooking, selecting the highest quality ingredients from small producers in the State of Puebla.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 2 1/2 kilos peanuts
  • 1 kilo sesame seeds
  • 1 kilo tomato
  • 25 grams guajillo chile
  • 25 grams coastal chili
  • vegetable oil
  • 5 grams Italian garlic
  • 1/2 white onions
  • 25 grams cinnamon stick
  • 5 grams granulated chicken bouillon
  • 8 grams coarse salt
  • 2 grams clove
  • 1 1/2 liters water
  • 5 kilos pork shoulder, for cooking the meat
  • 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
  • Mexican red rice, for serving
  • beans, for serving
Preparation
1h
2h 30 mins
Low
  • On a clean cutting board, clean the chiles and boil for 10 minutes in a small pot with the tomatoes.
  • In a skillet, toast the sesame seeds, peanuts, cloves, and cinnamon without burning them.
  • Blend the chiles, tomatoes, 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 to prevent sticking. 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.
  • In a saucepan, add the pipian paste, chicken broth, and salt, and cook until semi-liquid.
  • Serve the meat, drench with the pipian, 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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