Name: Pork Spine in Pasilla
Prep time: 75 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.

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Pork Spine in Pasilla

Ingredients

Preparation

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