Name: Chamorro Mixiote
Prep time: 110 min
Cook time: 90 min
Yield: 4
Cuisine: Mexicana
Ingredients: 6 guajillo chiles; 3 ancho chiles; 3 tomatillos, cut into quarters; 1/4 onions; 2 cloves garlic; 2 bay; 2 cloves; 2 black pepper, whole; 1 tablespoon oregano; 1/2 teaspoons cumin, ground; 2 cups orange juice; 4 pork hocks; leaves for mixiote, or aluminum; avocado leaves; nopal, cut into strips; hemp twine, to close; water; rice, for accompaniment; corn tortillas, for accompaniment; corn tortillas, for accompaniment; green salsa, for accompaniment; Bonafont® fresh orange waters, for accompaniment

Preparation

20 mins

1h 30 mins

Low

Heat a pot over medium heat and add the guajillo chili, ancho chili, tomatoes, onion, garlic, bay leaf, clove, black pepper, oregano, cumin, orange juice, and water. Blend for a few minutes and add salt. Set aside. Place the chamorros in a container, season with salt, pepper, and add the sauce. Marinate for 30 minutes.