Pork Backbone in Pasilla Chile Sauce

Yamilette González
Cooking on a budget? This pork backbone in pasilla chile sauce is just what you need! A yielding recipe fit to feed a hungry crowd, this flavor-packed braised pork recipe features an ever-so-tasty sauce prepared with pasilla chiles, tomatoes, tomatillos, and epazote and is served with pinto beans and tortillas for a classic Mexican stew that is hard to resist.
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Ingredients
4
Portions
  • 2 liters water
  • 1 kilo pork backbone
  • 1 onion
  • 1 head garlic
  • some salt
  • 2 tablespoons vegetable oil, for the pasilla chile sauce
  • 1/4 onions, for the pasilla chile sauce
  • 2 garlic, for the pasilla chile sauce
  • 4 tomatoes, cut into quarters, for the pasilla chile sauce
  • 2 tomatillos, cut into quarters, for the pasilla chile sauce
  • 6 pasilla chiles, for the pasilla chile sauce
  • 1 sprig epazote, for the pasilla chile sauce
  • 1 tablespoon vegetable oil
  • 1 1/2 cups nopal, cooked
  • some pinto beans, for serving
  • some corn tortillas, handmade, for serving
Preparation
40 mins
35 mins
Easy
  • In a small pot over medium heat, place water, pork backbone, onion, garlic, and salt and cook for 1 hour or until tender. Remove pork and set broth aside.
  • For the pasilla chile sauce: In a saucepan over medium heat, heat oil and fry onion, garlic, tomatoes, tomatillos, and pasilla chiles until softened. Pour in 2 cups of pork broth, add epazote, and cook for 10 more minutes. Cool slightly, transfer to a blender, and blend until smooth.
  • In a saucepan over medium heat, heat oil and fry pork until evenly brown.
  • Pour pasilla chile sauce into the saucepan, season with salt and pepper, and cook for 10 minutes. Add nopales and cook for 5 more minutes.
  • Serve pork backbone in pasilla chile sauce hot with pinto beans and tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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