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).
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
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:
- 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!
Buen Provecho!
Cochito al Horno
Ingredients
- 2 Lbs of pork shoulder or butt
- 6 large Ancho peppers cleaned and with seeds removed
- 2 medium tomatoes diced
- ½ medium onion
- 3 garlic cloves
- 12 whole allspice berries
- 3 whole cloves
- 6 Bay leaves
- 1 large stick of cinnamon
- 5 g of dried thyme
- ½ cup of white vinegar
- Salt to taste
Instructions
- 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 uncoverein the oven to brown for 20 minutes at 180ºIt will be delicious!
Beatriz Reyes-Foster
Made it today and it came out great! Everyone loved it, even my picky eaters, and I made great use of my ancho peppers. Thank you!
Diana
Hello Mely, this looks delicioso. My family doesn’t not eat pork so I would like to make this with chicken. What cut do you recommend? Gracias 😊
Mely Martínez
Hello Diana,
To make it with chicken, you can use bone-in chicken breast, as well as legs and thighs.
Chef Mimi
This looks wonderful. I’ve printed the recipe. I always have 2-3 pound chunks of pork shoulder in my freezer for wonderful recipes such as this!