Pork Mixiote with Nopales in Adobo

Name: Pork Mixiote with Nopales in Adobo
Ingredients: 4 1/2 lbs pork shoulder (about 2 kg); 5 dried guajillo chiles; 2 dried ancho chiles; 2 medium red tomatoes; 2 pinches cumin; 2 pinches black pepper; 5 nopales (cactus paddles), diced; Salt, to taste; as needed Aluminum foil,

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

Pork Mixiote with Nopales in Adobo

MARIO RESENDIZ CALLEJAS @cook_4783784

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Ingredients

4 1/2 lbspork shoulder (about 2 kg)
5dried guajillo chiles
2dried ancho chiles
2medium red tomatoes
2 pinchescumin
2 pinchesblack pepper
5nopales (cactus paddles), diced
Salt, to taste
as neededAluminum foil,

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Steps

1

First, cut the pork into cubes. I used pork shoulder, but you can ask your butcher to cut it into cubes for you.
2

Boil the chiles for 10 minutes, then blend them with the onion, garlic, tomatoes, and seasonings until very smooth. Spread this mixture onto a sheet of aluminum foil, then place the pork on top.
3

Add the diced nopales and a few pieces of onion on top of the pork, then pour more of the sauce over everything.
4

Season the pork and nopales with salt and pepper, cover with aluminum foil, and place in a steamer.
5

Steam for 40 minutes, then it's ready to serve.
6

Serve with rice. This is a delicious dish!
7

Hope you enjoy it!