Marinated Pork Leg (Pierna en Adobo)

If you are looking for a mexican recipe you will be serving to a large group of people, or want to feed your family for a while on one single cooking session, this is it! As is often the case with pork, it has to cook in some liquid slowly for a long time, if you don't want it to be dry.

| Yield: 6 servings | Preparation: | Cooking time: | Total time: | | by:

Marinated Pork Leg


* 12-13 lb. pork leg cut with bone,
* 8 ancho chiles
* 1/4 cup vinegar
* 2 cup white wine
* 1 onion
* 8 cloves of garlic
* 5 cloves
* 2 tablespoons butter
* Salt and pepper


1) Blend the garlic, onion and cloves with salt and pepper and 2 cups white wine. Place the pork leg in a pot or bowl, make incisions and pour the blended mixture of wine and spices over. Marinate overnight in the refrigerator, covered.

2) Roast, devein and soak the chiles. Blend them with the water they were soaked in and the vinegar. Inject the leg in several places with some more white wine. Baste the pork leg with the chili salsa we just did and smear a little bit butter.

3) Slightly grease the casserole. Mix chile sauce with the sauce with which the leg marinated. Put the leg in the casserole and cover with aluminum foil.

4) Bake at 250 ˚F, occasionally basting the pork leg with this juice, lifting the foil and replacing it after. It takes about 6 hours to cook (one hour per 2 pounds) since it has to be tender and we want it perfectly cooked.

Serve this marinated pork leg (Pierna en Adobo) with rice and some vegetables

easy mexican recipes