Adobo-Roasted Pork Leg with Prune and Chile Sauce
Ingredients
- 3 ancho chiles
- 3 pasilla chiles
- 1/2 onion
- 8 garlic cloves
- 3 cups pitted prunes
- 3 cups chicken broth
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 cup piloncillo
- 1 cup red wine
- 1 boneless pork leg
- 3 cups baby potatoes
- sweet potato optional
Instructions
Prepare the chile–prune sauce
- Remove the stems and seeds from the ancho and pasilla chiles.
- In a large pan, sauté the sliced onion in two tablespoons of oil.
- Add the garlic cloves and cook until they begin to turn golden.
- Add the chile ancho and pasilla and sautté
- Add 2 cups of the prunes and stir for 1–2 minutes.
- Add the 3 cups of chicken broth
- Dissolve the pepper, cumin, and piloncillo in the broth
- Add the red wine and let it simmer.
- Let everything hydrate and simmer for about 10 minutes.
- Transfer the mixture to a blender and blend until completely smooth. Set aside.
Prepare the pork
- Score the pork leg in a diamond pattern
- Insert the remaining prunes into the cuts of the meat.
- Place the pork in a baking dish add salt all over and let it rest while you make the prunes and chiles adobo
- Pour the blended sauce all over.
Roast
- Preheat the oven to 360°F (180°C).
- Roast the pork for 1 hour per kilogram (about 45–50 minutes per pound).
- Halfway through the cooking time, add the baby potatoes (and sweet potato if using).
- Cover again with foil and return to the oven.
Finish
- When about 20 minutes remain, uncover the pork, spoon some of the sauce over the top, and return it to the oven to brown and caramelize.
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