Pierna adobada – slow-roast leg of pork in chilli adobo with potatoes

Ingredients for 4 portions

• 1.3 kgPork leg, boneless, in one piece
• 3Ancho chiles
• 6Guajillo chiles
• 6 clovesGarlic
• ½Yellow onion
• 80 mlVinegar, white or cider vinegar
• 1Orange
• 3 mlCumin
• 1 tspMexican oregano
• 3 mlThyme, dried
• 3Cloves
• 4 berriesAllspice
• to tasteSalt
• to tasteBlack pepper
• 3Bay leaves
• ≈ 250 mlWater

On the side

• 1 kgPotato, small (new potatoes)

Method

1. Remove the stems and seeds from the chillies and toast them in a hot, dry frying pan for a few seconds per side, without letting them burn.
2. Soak the chillies in hot water for 15 minutes, until soft.
3. Meanwhile, pierce the pork deeply all over with a thin knife and put it in an ovenproof dish.
4. Drain the chillies and blend them with the garlic, onion, vinegar, the juice of the orange, cumin, oregano, thyme, cloves, allspice, salt and pepper into a thick, smooth adobo.
5. Spread the adobo all over the pork, pushing it well into the cuts.
6. Cover the dish and leave the pork to marinate in the fridge for at least 4 hours, ideally overnight.
7. Heat the oven to 180 °C. Put the bay leaves and water around the pork and cover the dish tightly with foil.
8. Roast for 1½ hours.
9. Meanwhile, scrub the potatoes and halve any large ones.
10. Remove the foil, baste the pork with its juices and arrange the potatoes around it, turning them in the adobo. Roast uncovered for 45 minutes more, basting once, until the pork is very tender and browned and the potatoes are soft.
11. Leave the pork to rest for 10 minutes.
12. Slice the pork and serve with the potatoes and the adobo juices.

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