Pork Spine in Pasilla

Yamilette González
We will show you how to make this Pork Spine in Pasilla recipe, one of the most economical and generous Mexican stews that you can serve with potatoes or nopales. It is important to use spine because this bone adds a lot of flavor as it is the bone of the spine that runs from the neck to the tail. Accompany this easy recipe with pinto beans, white rice, and hot tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 1 kilo pork backbone
  • 1 onion
  • 1 head garlic
  • salt
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 2 garlic, for the sauce
  • 4 tomatoes, for the sauce, cut into quarters
  • 2 tomatillos, for the sauce, cut into quarters
  • 6 pasilla chiles, for the sauce
  • 1 sprig epazote, for the sauce
  • 1 tablespoon vegetable oil
  • 1 1/2 cups nopal, stewed
  • pinto beans, for accompaniment
  • corn tortillas, handmade, for accompaniment
Preparation
40 mins
35 mins
Low
  • In a small pot over medium heat with water, cook the pork spine with the onion, garlic, and salt for 1 hour or until tender. Remove the meat and reserve the cooking liquid.
  • In a saucepan over medium heat, heat the oil, fry the onion, garlic, tomatoes, and pasilla chili until the vegetables are soft. Fill with 2 cups of the cooking broth, add the epazote, and cook for 10 more minutes. Cool slightly and blend.
  • In a saucepan over medium heat, heat the oil and fry the meat until browned on all sides.
  • Pour the pasilla sauce, season with salt and pepper, and cook for 10 minutes. Add the nopales, and cook for 5 more minutes.
  • Serve hot accompanied by pinto beans and tortillas

Nutritional Information

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