Ingredients
- 1 leg of pork, approximately 5 kg
- 1 cup walnuts, halved
- 1 cup almonds, skin removed
- Salt and pepper to taste
- 8 guajillo chiles, deveined, roasted and boiled
- 8 ancho chili peppers, deveined, roasted and boiled
- 1 cinnamon stick
- ½ cup of white vinegar (125ml)
- 4 tablespoons chicken bouillon, powdered
- 4 cloves
- ½ onion
- 3 garlic cloves
- 1 ½ cups of water (375ml)
- Oil, quantity required
Preparation
- Preheated oven at 250 ° C
- With a long and sharp knife, poke several holes in the leg on all sides and insert the almonds and walnuts in each one so that it is well shredded.
- Salt and pepper to taste and seal perfectly: place it on a baking dish.
- Blend the chiles with the cinnamon, vinegar, chicken broth, cloves, onion, garlic and water. Strain.
- Spread the leg with the marinade, on all sides until well covered, cover with aluminum foil.
- Bake for about 2 ½ hours or until done.
Serve hot, sliced