Red pipián with pork and chilacayotes

Yamilette González
Dare to recreate those stews your grandmother used to make with the help of kiwilimón! Today we share this recipe for red pipián with pork and chilacayotes, a perfect option for daily meals or special occasions. Don't miss this red pipián!Did you know? Like many gems of Mexican cuisine, pipián also originated in pre-Hispanic times.Click here to see more pipián recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 liters water
  • 3/4 kilos pork ribs
  • 3/4 kilos pork chump
  • 1/2 onions
  • 1 garlic head
  • coarse salt
  • lard
  • 3 ancho chiles, seedless
  • 3 guajillo chiles, seedless
  • 2 chipotle chiles, seedless
  • 1 morita chile, seedless
  • 1/2 cups pumpkin seeds
  • 1/4 cups sesame seeds
  • 1 clove garlic, roasted
  • 1/4 cups onion, grilled
  • 2 cups meat cooking broth
  • 500 grams chilacayote, boiled
  • white rice, to accompany
  • pot beans, to accompany
  • corn tortillas, to accompany
Preparation
1h 30 mins
1h
Low
  • Cook the pork ribs, pork meat, onion, and head of garlic in a pot over medium heat for 90 minutes or until the meat is tender.
  • Heat the lard in a saucepan over low heat and sauté the ancho chiles, guajillo chile, chipotle chile, and morita chile. Remove from the saucepan when they release their aroma. Set aside.
  • Sauté the pumpkin seeds, sesame seeds, garlic, and onion until lightly golden. Blend the chiles, seeds, and 2 cups of the cooking water from the meat. Set aside.
  • Heat the lard in a saucepan over medium heat, sauté the meat, season, and pour in the sauce. Cook over low heat for 35 minutes, stirring constantly. Finally, add the chilacayotes and cook for 10 minutes.
  • Serve the red pipián on a plate and accompany it with rice, beans from the pot, and tortillas.

Nutritional Information

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