Step 1: 2 lb pork backbone, in small
Step 2: 3 c pork stock (see Step 1)
chunks (or back ribs) 10 pasilla chilis, dried, lightly
2 lb pork leg, cut in 1-inch cubes toasted and seeded
4 qt of water 2 garlic cloves
1 garlic head, whole and fresh 1 T Mexican oregano
1 T salt 2 T toasted sesame seeds
3 oz dough, pre-prepared from corn
tamale or tortilla flour mix
Step 1: In a large saucepan, combine pork, garlic and salt, boil 30 min. or
until pork is slightly tender. Skim as needed. Remove saucepan from heat and
remove garlic head.
Step 2: In blender, combine 3 c liquid from pork stock in
Step 1 with all ingredients from Step 2. Blend until smooth. Strain purée and
combine with pork in large saucepan. Mix well and heat over low temperature
stirring frequently for 30 min. Remove saucepan from heat and let pork cool
for 10 min. Serve with diced onion, cilantro, lime and dried oregano.
Calories: 370, Fat: 23g, Saturated Fat: 7g, Protein: 29g, Cholesterol: 99mg, Carbohydrates: 13g, Sodium: 221mg.