Name: Pork in Pipián with Zucchini
Prep time: 120 min
Cook time: 90 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1/2 kilos pork chump, in pieces; 1/4 onions, to cook the pork; 1 head garlic, to cook the pork; 2 bay, to cook the pork; 1/4 kilos pumpkin, cut into thick and irregular slices; 1 cup pumpkin seeds; 1/4 cups peanuts; 1/4 cups sesame seeds; 1 box Del Fuerte® seasoned tomato sauce, 210 g; 1 teaspoon cumin; 3 allspice berries; 2 cloves; 1 stick cinnamon; 2 tablespoons lard; 1/4 onions; 2 cloves garlic; 2 slices bolillo roll; 2 morita chiles; 3 ancho chiles; 2 dried chipotle chile; 1 cup broth, from the cooking of the pork; salt; epazote, fried, for garnish

Preparation

30 mins

1h 30 mins

Low

In a pot, bring enough water to a boil and add the pork, onion, head of garlic, bay leaf, and a bit of salt; cook for about 40 minutes, until the meat is tender, add the zucchini and cook for 10 more minutes. Set aside. In a comal, roast the pumpkin seeds, peanuts, and sesame seeds for 3 minutes, making sure to keep stirring to avoid over-toasting; remove and set aside. On the same comal, toast the spices: cumin, black pepper, clove, and cinnamon. Set aside.