Pepian Dulce Pork In Sweet Guatemalan Sauce Recipes

Steps:

• Combine water, pork loin, onion, salt, and garlic in a large pot. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the pork reads at least 145 degrees F (63 degrees C), about 30 minutes.
• Transfer pork to a bowl. Strain broth into another bowl and reserve. Discard onion and garlic; keep the strainer handy.
• Toast pasilla chile peppers in a hot skillet until fragrant, about 1 minute. Tear into small pieces and place in a bowl; cover with 1 cup pork broth and let soak, about 30 minutes.
• Combine tomatoes and onion in the same skillet; cook and stir until lightly charred, about 5 minutes. Transfer to a bowl. Toast sesame seeds, squash seeds, and cinnamon stick in the skillet until browned, 1 to 2 minutes. Add to the bowl. Tear bread roll into pieces and toast it with the baguette in the skillet until browned, about 2 minutes. Add to the bowl.
• Working in small batches, blend the soaked chile peppers, the tomato and onion mixture, the squash seeds, sesame seeds, cinnamon stick, allspice, peppercorns, and the toasted breads with about half of the pork broth until smooth.
• Strain each batch of sauce through the sieve into a bowl; repeat until all sauce ingredients are pureed.
• Heat olive oil in a large pot over medium heat. Pour in sauce; cook and stir until heated through, about 3 minutes. Season with brown sugar and salt. Stir in pork, remaining broth, almonds, and prunes. Cook until flavors combine, about 10 minutes.

Steps:

• Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
• Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
• Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.