Cochito Chiapaneco (Chiapas Roast Pork in Red Adobo)
Pork shoulder baked slowly in a rich, fruity adobo of dried chillies, tomato and spices until it falls apart.
- Time3 hr 20
- LevelMedium
- Costabout £3.04 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cover the dried chillies with boiling water and soak for 20 minutes until soft.
20 min - 2
Meanwhile, dry fry the tomatoes, onion and garlic in a hot pan for 8 to 10 minutes, turning, until blistered and lightly charred. Peel the garlic.
- 3
Drain the chillies, keeping 100 ml of the soaking water. Blend the chillies, charred vegetables, vinegar, orange juice, oregano, cumin, cloves, salt and the soaking water until completely smooth. Rub into the pork. Leave for 30 minutes, or overnight in the fridge for the best flavour.
- 4
Heat the oven to 160°C (140°C fan). Heat the oil in a large casserole over a high heat and fry the pork and adobo for 5 minutes. Add the cinnamon, bay leaves and water and cover with a tight lid.
- 5
Bake for 2 hours, until the pork is very tender. Take off the lid and bake for 30 minutes more, until the sauce is thick and glossy.
120 min - 6
Rest for 10 minutes. Skim off any oil, take out the cinnamon and bay, and serve with rice and warm tortillas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.