CHILAYO COLIMENSE 6 servings

INGREDIENTS

FOR MEAT

1 kg (2 ¼ lb) pork backbone, chopped
2 l (2 1/8 lb) water
½ onion, coarsely chopped
2 cloves garlic, peeled
1 fresh bay leaf
2 sprigs fresh thyme
2 sprigs fresh marjoram
salt to taste

FOR THE SAUCE

3

pasilla peppers, roasted, opened, seeded and soaked
½ (1 1/8 lb) tomatillos, peeled, boiled
¼ teaspoon cumin seeds
1 kg (2 ¼ lb) clean verdolaga herb (tender sprigs only)
salt to taste

TO SERVE

corn tortillas

PROCEDURE FOR THE MEAT

Heat a saucepan over medium heat and brown pork. Add water, onion, garlic, herbs and salt and cook over medium heat until meat is tender yet firm, not yet falling off the bone. Constantly skim the surface of the cooking liquid. Remove meat, strain the liquid and set both aside.

PROCEDURE FOR THE SAUCE

Grind the tomatillos, pasilla peppers, cumin seeds and some of the cooking liquid from the meat. Strain. Heat the sauce in a saucepan over low heat. When the sauce reaches a boil, add the meat, cover and cook for 5 minutes. Add more liquid if necessary to obtain a lighter sauce.

TO SERVE

Heat over medium heat, bring to a boil; add the verdolagas, bring to a boil once again, adjust seasoning and serve immediately with warm corn tortillas.

GLOSS

Chilayo is a traditional dish from Colima and Jalisco, not unlike the Central Highlands’ mole de olla, in which verdolaga herb adds an acid touch in place of xoconostle.

Products

Chilaca chile
Tomatillo