Chiapas Roasted Pork, it is known as “Cochito al Horno”. It is a mixture of pork meat, ancho peppers, and spices. Now the most recognized recipe from the State of Chiapas, it is a special dish with a surprisingly easy preparation.

Cochito al Horno Recipe

You can find many recipes for this pork and adobo stew, each with small differences (Chiapas has 124 municipalities and 5 million residents), but this version is the one cooked at my grandparents’ house, usually for special celebrations (they made it the cheaper way, using chicken). Accompanied by rice, refried beans, and tortillas, this stew formed a complete meal that would never yield any leftovers. If you ever do have any leftovers, however, they will make a delicious sandwich with a little bit of cream or mayonnaise.

In the city of Chiapa de Corzo (10 minutes from the state capital, and a necessary stop if you plan on touring the Sumidero Canyon), locals and visitors alike can find this stew (still in its aromatic broth) sold in little clay pots for less than 4 dollars. It is also sold in tacos in different places. In the municipality of San Fernando, some families use brick ovens and sell the pork or chicken accompanied with a side of some of the “recado”, which is the leftover residue from the broth (they can also use this paste as a rub).

Woman selling Roasted Pork in Clay Pots.

Woman baking the pork in a Brick Oven

Chicken roasted in a Brick Oven in Chiapas de Corzo, Mexico.

This recipe is also done with chicken, the salsa is not too liquid and it is applied to the chicken as a rub. The cooking time will be less.

OTHER RECIPES FOR ROASTED PORK:

How to make Cochito al Horno Recipe

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NOTES:

* If you’re making this stew to freeze later, try to store it in small portions, in order to avoid overcooking them when reheating.

Instructions to make Cochito al Horno:

Place the ancho peppers in a bowl with 3 cups of hot water and let soak for about 15 minutes. Do not discard the water, as it will be used for the sauce.
In your blender, place the tomatoes, onion, garlic, bay leaves, cloves, cinnamon, thyme, vinegar, and salt. Add the ancho peppers and 2 cups of the soaking water (don’t throw the rest of the water away). Blend for about 5 minutes and then strain the sauce.
In a deep pot, add the pieces of meat cut into medium chunks (no greater than 10 cm / 4 in.). Arrange the pieces evenly at the bottom of the pot, then pour enough sauce into the pot to cover all the meat. If necessary, you can use some of the leftover soaking water.
Place the lid on the pot and cook over high heat. Once it starts boiling, reduce the heat and continue to cook for 45 more minutes, or until the meat is cooked. The sauce will be reduced, but don’t worry. Add one cup of water and place the stew (with the pot uncovered) in the oven to brown for 20 minutes at 180ºC. It will be delicious!