Pork Hock Pibil

Marielle Henaine
An extraordinary dish that will delight even the most demanding palates, pork hock pibil is the best festive main course for Christmas! Cooked in pibil sauce, a traditional Mexican preparation made with achiote and different spices, this pork hock is served with corn tortillas made from scratch for an authentic Mexican dinner everyone will remember.
Reviewed by
5
|
1 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
8
Portions
  • 100 grams achiote, for the pork hock pibil
  • 4 allspice berries, for the pork hock pibil
  • 1 tablespoon oregano, for the pork hock pibil
  • 1 tablespoon cumin, for the pork hock pibil
  • salt, for the pork hock pibil
  • 3 tablespoons white vinegar, for the pork hock pibil
  • 1 cup white vinegar, for the pork hock pibil
  • 2 garlic, roasted, for the pork hock pibil
  • 1/4 onions, roasted, for the pork hock pibil
  • 2 pork hocks, for the pork hock pibil
  • 1 bunch cilantro, for the homemade tortillas
  • 1 clove garlic, for the homemade tortillas
  • 1/4 onions, for the homemade tortillas
  • 1 cup chicken broth, for the homemade tortillas
  • 2 cups corn masa flour, for the homemade tortillas
  • 1 cup water, hot, for the homemade tortillas
  • 1 cup red onion, julienned, for the pickle
  • 1 Habanero chile, cut into slices, for the pickled onions
  • 1 teaspoon oregano, for the pickled onions
  • 1/4 cups orange juice, for the pickled onions
  • 2 tablespoons white vinegar, for the pickled onions
  • salt, for the pickled onions
  • pepper, for the pickled onions
Preparation
3h
2h
Easy
  • For the pibil sauce: Combine achiote, allspice berries, oregano, cumin, salt, white vinegar, orange juice, garlic, and roasted onion in a blender. Blend until smooth.
  • Place pork hock in a baking dish and pour adobo sauce.
  • Cover with aluminum foil. Bake for 2 hours at 392 °F.
  • For the tortillas: Combine cilantro, garlic, onion, and chicken broth in a blender. Blend until smooth and set aside. In a bowl, pour previous preparation over corn masa flour. Mix to a homogenous and smooth dough.
  • For the pickled onions: In a bowl, mix red onion, Habanero chile, oregano, orange juice, white vinegar, salt, and pepper. Let sit for 30 minutes.
  • Serve pibil pork hock with pickled onions and corn tortillas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?