Leg of pork in sauce four chillies Photo: Jorge Sánchez

Leg of pork in sauce four chillies

This recipe of leg of pork in a sauce of four peppers is traditional of the holiday season, but we can enjoy it all year so delicious that it is, in our family we make for the new year. Accompanied with salad of apple, rosemary, or white rice.


  • 2 chiles anchos
  • 1 chile cascabel
  • 1 piece of chile morita
  • 1 chile guajillo
  • 2 cups of water
  • ½ Cup of white vinegar
  • ½ Onion
  • 10 cloves of garlic
  • ½ Teaspoon pepper , ground
  • ½ Teaspoon of ground cinnamon
  • ½ Teaspoon of coriander seeds
  • 1 pinch cumin, ground
  • ½ Teaspoon of clove powder
  • ½ Teaspoon salt
  • 4 bay leaves
  • Salt, to taste
  • Pepper, to taste
  • 1 pork leg 4-k
  • 1 cup of mezcal
  • 2 tablespoons of flour

Leg of pork in sauce four chillies Photo: Jorge Sánchez

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Remove the stalk and seeds from the chiles. Boil in water with the vinegar, onion, garlic, ground black pepper, the cinnamon, the coriander seeds, the ground cumin, clove powder, salt, and bay leaves for five minutes. Remove the bay leaves and grind everything else into the blender. Strain. Salt and pepper the leg. Place it in a shallow baking dish and bath with the mixture of chiles. Add the mezcal. Spreads very well on all sides, cover and leave to marinate for at least an hour. It is better if prepared the day before and let it marinate in the refrigerator. Add two cups of water and bake covered at 350°F (175 °C) for the time necessary. The leg takes about an hour for every kilo. Leave to cool a little and slice, preferably with an electric knife. With the juice that was making a sauce. Heat oil in a pan and add one or two tablespoons of flour. Add the sauce and heat until you get a thick consistency. Move constantly with a wooden spoon. Serve the leg slice, bathed with the sauce and accompanied with an apple salad.

And for you not to lose the details of this wonderful recipe here the video