Christmas Recipes: [CHRISTMAS-RECIPE] Asado De Puerco a La Veracruzana

Asado De Puerco a La Veracruzana

This is why I planted a banana tree in California!!

Remove the rind of a 5 lb. pork
shoulder, and pierce all over
with a sharp knife.

Using a mortar and pestle mash 4
large garlic cloves, 1 tbsp. of salt,
and 1 1/2 tbsp. lime juice together
making a paste, and rub all over the meat.

Set aside.

Remove the seeds and veins from 4 chilies
anchos, and roast under broiler to remove skin.

Cover with hot water, and add 4 dried chiles
moritas, and simmer 5 minutes, and let soak
another 5 minutes.

Using 1/2 cup of the soaking water and 4 whole
allspice; blend the soaked and simmered chiles
in blender till smooth...use more water if needed.

Coat the meat with this paste.

Wrap the meat in a banana leaf if available, or
in foil if not.

Marinate overnight, refrigerated.

Cook meat in a dutch oven 325F for 4 to 4 1/2
hours, basting occasionally, or till meat is
tender and falling off the bone.

Serves 6.

Serve with the Caldo Verde Milpa, and
the Arroz con Elote....

You can put the meat into tortillas or eat
next to the rice... You may like to serve
the juices in a bowl separately.

* This is an incredible tasting dinner!!

Lavanda's

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Christmas Recipes