Pork Mixiotes

Mundet
Try this recipe for pork mixiotes, a traditional Mexican dish that combines flavor, history, and tradition. Originating from pre-Hispanic times, mixiotes were wrapped in maguey leaves, which not only add a unique flavor but are also an essential part of Mexican cuisine. Delight in these pork mixiotes!Did you know? The mixiote is a typical dish from Hidalgo and is known for being so versatile, as it can be prepared with chicken, pork, beef, and even rabbit.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 guajillo chiles, seedless
  • 2 ancho chiles, seedless
  • 5 tomatillos
  • 1/4 onions
  • 2 cloves garlic
  • 2 bay leaves
  • 3 cloves
  • water
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • salt
  • 1/2 cups apple cider vinegar
  • 1 kilo pork ribs, in medium pieces
  • 1 kilo pork tenderloin, in large pieces
  • leaves for mixiote
  • 2 cups nopal, in thin strips
  • Sidral Mundet® Apple flavor
Preparation
35 mins
45 mins
Low
  • Add the guajillo chili, ancho chili, morita chili, onion, tomatillo, garlic, bay leaf, and clove in a pot with enough water over medium heat. Cook for 5 minutes, remove and set aside.
  • Blend the guajillo chili, ancho chili, morita chili, tomatoes, onion, garlic, a little of the liquid, oregano, cumin, pepper, and salt. Strain and set aside.
  • Place the rib and the fillet in a bowl, coat with the sauce and let marinate for 10 minutes. Then arrange the meat on a mixiote leaf, add nopales, close the mixiote, and cook in a double boiler in a pressure cooker for 40 minutes.
  • Serve the pork mixiotes and accompany with rice, tortillas, and Sidral Mundet® Apple flavor.

Nutritional Information

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