Pork Mixiotes with Nopales

5 from 3 votes

These pork mixiotes with nopales are a delicious Mexican recipe

Prep Time4

Cook Time1 31

Total Time5 31

Course: Main Course

Cuisine: Mexican

Keyword: mixiotes, nopales

Servings: 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.

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