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Pork in Chile Morita and Chipotles Sauce

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This recipe for pork leg is marinated in red wine all night and covered with a sauce of chile morita and chile chipotles. It remains juicy and is very demanding.


12 portions
  • 5 dried morita chili
  • 5 chipotle chilies, marinated
  • 1 red onion
  • 10 grams Dried oregano
  • 1 pork leg, of 6 kg approximately
  • 6 grains black pepper
  • cornstarch
  • 1 bottle Red wine


Open the pork leg with a butterfly and marinate in red wine for two hours.
Put to hydrate 5 morita chilies and 5 marinated chipotle peppers. Blend the chiles with 6 black peppers, 10 grams of dried oregano, and the purple onion.
Sauté the prepared sauce in butter and preheat the oven to 180 degrees.
Cover the pork leg with the chilli sauce and let it rest for an hour. Cover with aluminum foil and bake at 250 degrees for two hours.
Remove the foil after 2 hours and let it brown for 10 minutes.
Remove from the oven and let it rest for at least 15 minutes to recover its juices.
Put the pork leg on a platter and slice it.
Strain the juices that you released from the tray in which you bake and make a sauce in a pot adding a bit of cornstarch and red wine. Leave to cook for a few minutes so that the alcohol evaporates and thickens.


Serve with the sauce.


You can leave the pork leg marinating in the red wine all night.

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