Chilean pork leg with chili bell pepper paste

Instructions

• Step 1 - Soak the peppers in the vinegar for 12 hours.
• Step 2 – Clean and wash the pork leg thoroughly. If necessary, remove any remaining hair by passing it over the fire to char it.
• Step 3 – In a large pot, cover the pork leg with boiling water, add bay leaves, oregano, carrots, onions, garlic, celery, salt, and pepper. Bring to a boil, reduce heat to low, and cook covered for approximately 1 hour and 30 minutes.
• Step 4 - Allow to cool in its own broth.
• Step 5 - Separately, remove the peppers from the vinegar in which they were soaked (reserving the liquid), remove the pulp with a sharp knife and crush it in a mortar along with the garlic cloves, salt and coriander seeds. Add oil and a few tablespoons of vinegar from the soaking.
• Step 6 - Remove the pork leg from the cooking broth, dry the excess water and cover on all sides with the chili paste. Serve Pernil de Chancho a la Chilena with hot or cold Aji paste.