Name: Pork in Green Pipian
Prep time: 150 min
Cook time: 105 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 liters water; 500 grams pork chump; 1 kilo pork ribs; 1 kilo pork knuckle; 4 cloves garlic; 1/2 onions; 1/4 bunches fresh cilantro; 3 cups pumpkin seeds, zucchini; 1/4 cups lard, divided; 1 cup white onion, sliced; 4 cloves garlic; 4 tomatillos, cut in halves; 4 serrano chiles, without veins or seeds; 1/4 cups Poblano chile, cut, without veins or seeds; 1 tablespoon oregano, whole; 1 tablespoon cumin, whole; 1 tablespoon black peppercorn; 1/4 cups radish leaves; 1/2 cups lettuce leaf; 1/2 cups fresh cilantro; 1/2 cups epazote; 1/2 cups hoja santa, or hoja de acuyo; 1 tablespoon sea salt; pumpkin seeds, for serving

Preparation

45 mins

1h 45 mins

Low

Heat a small pot over high heat with water, cook the pork meat and ribs with garlic, onion, and cilantro until the meat is tender. Reserve the broth and the meat. Heat a griddle over medium heat and roast the pumpkin seeds until they release their aroma, remove from the griddle and let cool. In a food processor, process until it forms a powder.