Pork Spine in Red Chile Sauce

About this recipe

Pork spine slow-cooked in a rich red sauce of ancho and guajillo chillies. A flavourful and hearty stew from traditional Mexican home cooking.

1. 1

   Clean the pork spine cut into pieces. Boil in salted water with onion and garlic for 30 minutes. Reserve the stock.

2. 2

   Toast the ancho, guajillo and mulato chillies on a dry griddle on both sides. Soak in hot water for 15 minutes.

3. 3

   Blend the chillies with roasted tomato, garlic, onion, cumin, oregano and a cup of the cooking stock. Strain the sauce.

4. 4

   In a pot, heat oil and fry the chile sauce over high heat for 8 minutes, stirring constantly.

5. 5

   Add the pre-cooked spine and 2 cups of reserved stock. Cook over low heat for 30-40 minutes until the sauce thickens.

6. 6

   Adjust salt. Serve with red rice, pot beans and corn tortillas.