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Pork in Pipián with Pumpkins

30 mins
1h 30 mins
Low
249
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The main ingredient of pipián is pumpkin seed, which has been used since pre-Hispanic times in sauces with chili peppers to accompany fish and meats, therefore, we bring you a wonderful recipe to prepare pork in pipián with pumpkins and the best is that we enhance it with Del Fuerte® tomato puree. It's great!
Learn more about Del Fuerte

Ingredients

5 portions
  • 1/2 kilos top round of pork, 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 cuts
  • 1 cup pumpkin pip
  • 1/4 cups peanut
  • 1/4 cups sesame seed
  • 1 container Del Fuerte® seasoned tomato puree, 210 g
  • 1 teaspoon cumin
  • 3 allspice
  • 2 cloves
  • 1 raja cinnamon
  • 2 tablespoons lard
  • 1/4 onions
  • 2 cloves garlic
  • 2 slices white bread, roll
  • 2 morita chiles
  • 3 ancho chiles
  • 2 chipotle chiles, dry
  • 1 cup broth, of the pork cooking
  • salt
  • epazote, fried, for garnish

Preparation

In a pot, bring enough water to boil and add the pork pulp, onion, head of garlic, bay leaf and a little salt; cook for approximately 40 minutes, until the meat is soft, add the pumpkins and cook for 10 more minutes. Reservation.
In a comal roast the pumpkin seeds, peanuts and sesame seeds for 3 minutes, try not to stop moving so as not to toast too much; withdraw and reserve. On the same griddle, toast the spices: cumin, allspice, cloves and cinnamon. Reservation.
In a pot with hot butter, fry the quarter onion with the two cloves of garlic without burning too much, add and brown the bread on both sides and remove until you get the desired color, remove. Add more butter and fry the chilies lightly to prevent the preparation from turning sour; Pour in the pork broth, cover and cook for 8 minutes, return the ingredients that you had removed.
Blend the chilies together with the onion, garlic, the Del Fuerte® seasoned tomato puree, the toasted seeds and spices, you should obtain a thick and reddish mixture. Reservation.
In a pot with hot butter, pour the sauce that you blended, add more pork broth and salt. Cook for 15 minutes over low heat.
Serve the meat with the pumpkins and decorate with fried epazote

PRESENTATION

Serve the meat with the chilacayotes and decorate with fried epazote.

TIPS

You can grind the sauce for a longer time and even strain it if you like it smoother.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
372.8
kcal
18.64%
Carbohydrate, by difference
3.2
g
1.07%
Protein
9
g
18%
Total lipid (fat)
36.8
g
56.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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