PORK LEG IN FOUR CHILI SAUCE

PORK LEG IN FOUR CHILI SAUCE

INGREDIENTS:

2 ancho chiles
1 cascabel chili
1 piece of morita chili
1 guajillo chili
2 cups of water
½ cup white vinegar
½ onion
10 cloves of garlic
½ teaspoon pepper, ground
½ teaspoon ground cinnamon
½ teaspoon coriander seeds
1 pinch of cumin, ground
½ teaspoon powdered cloves
½ teaspoon of salt
4 bay leaves
Salt to taste
Pepper, to taste
1 pork leg 4k
1 cup of mezcal
2 tablespoons of flour

PREPARATION MODE

Remove the tail and seeds from the chiles. Boil in water with the vinegar, onion, garlic, ground black pepper, ground cinnamon, coriander seeds, ground cumin, clove powder, salt and bay leaves for five minutes. Remove the bay leaves and grind everything else in the blender. Strain. Season the leg. Place it in a deep baking dish and cover it with the chili mixture. Add the mezcal. Spread very well on all sides, cover and let marinate for at least an hour. It is best if prepared the day before and left to marinate in the refrigerator. Add two cups of water and bake, covered, at 350°F (175°C) for as long as needed. The leg takes one hour for each kilo.Let cool slightly and slice, preferably with an electric knife. With the remaining juice make a sauce. Heat oil in a frying pan and add one or two tablespoons of flour. Add the sauce and heat until it reaches a thick consistency. Stir constantly with a wooden spoon. Serve the sliced leg, bathed with the sauce and accompanied by apple salad.
Credits:Mary Cabrera