Chiapas Roast Pork
Chiapas Roast Pork
Cochito al horno is the Mexican state of Chiapas most popular recipe. This pork adobo is traditionally roasted in a clay pot, but a Dutch oven or baking dish will get the job done. Serve the pork with tortillas, beans, rice, and all of the fixings. If there are any leftovers, the pork is great on sandwiches.
Equipment
- Food processor or blender
Ingredients
- 3 lbs pork shoulder cut into 2”-3” pieces
- 6 dried ancho peppers
- 2 medium tomatoes diced
- 1/2 medium white onion
- 5 garlic cloves
- 12 allspice berries ground in a spice grinder
- 3 whole cloves ground in a spice grinder
- 6 bay leaves ground in a spice grinder
- 1 cinnamon stick ground in a spice grinder
- 1 tbsp dried thyme
- 1/2 cup vinegar
- salt to taste
Instructions
- Soak the ancho chilies in hot water for 20 minutes.
- Add the soaked chilies and 1 1/2 cups of the soaking liquid along with the tomatoes, onions, garlic, dried spices, and vinegar to a food processor.
- Purée until smooth.
- Preheat the oven to 350 degrees. Pour the sauce over the pork shoulder in a Dutch oven. Roast covered for 90 minutes.
- Take the cover off the pot and roast for 20 more minutes.
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