Pork Mixiotes with Nopales
These pork mixiotes with nopales are a delicious Mexican recipe
Prep Time4 hours hrs
Cook Time1 hour hr 31 minutes mins
Total Time5 hours hrs 31 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: mixiotes, nopales
Servings: 12 Mixiotes
Calories: 242kcal
- 2 pounds pork ribs
- 3 ancho chiles
- 8 oz guajillo chiles
- 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp cumin
- 4 peppercorns
- 4 cloves
- 12 bay leaves
- 12 avocado leaves
- 5 cloves of garlic
- 1/2 onion large
- 1 tbsp white vinegar
- 12 pieces nopales sliced and cooked
- 12 maguey leaves or parchment paper this can be replaced with aluminum foil or plantain leaves
- Sal to taste
Bring the dry chiles to a boil in water until they are soft, set aside and let cool (don't drain the water)
Blend the chiles from the previous step with the herbs and spices, garlic, salt and vinegar, and the water where you boiled the chiles.
Put the pork in a large plastic bag or bowl and completely cover with the salsa from the previous step. Let marinate overnight or for at least three hours.
Cook the nopales with water, salt, garlic, onions, and 2 bay leaves. When cooked, drain the water and set aside.
Put the mixiotes together by placing the leaf (or aluminum foil, parchment paper, etc.) on a large plate. Add the marinated meat with some of the marinade, a bay leaf, and an avocado leave. Add some of the cooked nopales. If you use maguey leaf or parchment paper, lift the four corners to form a small pouch and tie with butcher's or kitchen twine, and if you use aluminum with banana leaf, wrap like a tamale. Place the mixiotes in a large pot and steam for 1 1/2 hours until very soft.
Serve with rice.
Serving: 1Mixiote | Calories: 242kcal | Carbohydrates: 21g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 69mg | Potassium: 667mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7348IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg