Pork Espinazo Recipe

Name: Pork Espinazo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Pork Backbone OR back ribs, cut into small chunks; 3 pounds fresh leg of pork cut into 1-inch cubes; 4 quarts water; 1 head garlic whole and fresh roots and all; 1 tablespoon salt; 3 cups pork stock from step one; 10 ounces dried pasilla chile lightly toasted and seeded; 2 cloves garlic; 1 tablespoon Mexican oregano; 2 tablespoons sesame seeds, toasted; 3 ounces prepared corn tamale dough OR prepared tortilla flour mix dough; diced onions for serving; cilantro for serving; lime for serving; dried oregano for serving

Servings: persons

2 pounds Pork Backbone OR back ribs, cut into small chunks
3 pounds fresh leg of pork cut into 1-inch cubes
4 quarts water
1 head garlic whole and fresh roots and all
1 tablespoon salt
3 cups pork stock from step one
10 ounces dried pasilla chile lightly toasted and seeded
2 cloves garlic
1 tablespoon Mexican oregano
2 tablespoons sesame seeds, toasted
3 ounces prepared corn tamale dough OR prepared tortilla flour mix dough
diced onions for serving
cilantro for serving
lime for serving
dried oregano for serving

1
In a large saucepan, combine pork, head of garlic and salt and let boil for 30 minutes or until pork is slightly tender. Skim as necessary. Remove saucepan from heat and remove garlic head.
2
In a blender, combine three cups of the liquid from pork stock in Step 1 with the all the remaining ingredients(dried pasilla chile, 2 cloves garlic, Mexican oregano, sesame seeds, prepared tamale dough). Blend until smooth. Strain puree and combine with pork in large saucepan. Mix well and heat over low temperature stirring frequently for 30 minutes. Remove saucepan from heat and let pork cool for 10 minutes.
3
Serve with diced onion, cilantro, lime and dried oregano.

1813

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Pork Backbone OR back ribs, cut into small chunks, 3 pounds fresh leg of pork cut into 1-inch cubes, 4 quarts water, 1 head garlic whole and fresh roots and all, and more.

Yes, Pork Espinazo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Espinazo

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