StewsMedium

Cochito Horneado (Chiapas Roast Pork)

Name: Cochito Horneado (Chiapas Roast Pork)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 6 cloves Garlic; 1 Cinnamon stick; 6 Dried ancho chillies; 1 tsp Ground cumin; 1 tbsp (15 ml) Mexican oregano; 50 g Achiote paste; 2000 g Pork leg; 1 tsp Ground black pepper; 2 tbsp (15 ml) Coarse salt; 60 ml Apple cider vinegar

210 min (30 prep + 180 cook) Medium 8 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Oct 2026

🥛Dairy Free 🎉Party Food 🇲🇽Traditional

Slow-roasted pork in ancho chilli and annatto sauce, the flagship dish of Chiapas.

Servings

Custom:

💰 Estimated cost: $37.92

$4.74 per person

* Approximate prices based on Australian supermarkets

Ingredients

6 cloves Garlic$0.57find
1 Cinnamon stick$0.39find
6 Dried ancho chillies$6.00find
1 tsp Ground cumin$0.48find
1 tbsp (15 ml) Mexican oregano$2.25find
50 g Achiote paste$3.45find
2000 g Pork leg$23.99find
1 tsp Ground black pepper$0.42find
2 tbsp (15 ml) Coarse salt$0.03find
60 ml Apple cider vinegar$0.34find

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About this recipe

Cochito horneado is the most representative dish of Chiapas: pork marinated in a sauce of ancho chillies, spices and annatto, slowly roasted until tender and juicy. Served with rice and tortillas.

History & Origin

Cochito horneado is the quintessential celebration dish in Chiapas, especially in Tuxtla Gutiérrez and Chiapa de Corzo. The word 'cochito' is the affectionate diminutive that Chiapanecos use for pork, reflecting the animal's importance in regional gastronomy. The recipe has colonial-era roots, when the Spanish introduced pigs to the indigenous communities of Chiapas, who adopted them and merged them with their pre-Hispanic techniques and seasonings such as annatto and dried chillies. The pork is marinated for hours in a paste of ancho chillies, garlic, spices, vinegar and annatto, then slowly roasted wrapped in banana leaves. Cochito takes centre stage at the most important celebrations: the Fiesta Grande de Enero in Chiapa de Corzo, weddings, christenings and Christmas. Every Chiapaneco family has its own version of the recipe, handed down through generations. In the markets of Tuxtla it is sold by the portion and is the favourite Sunday breakfast.

Estimated cost

$37.92

Total cost

$4.74

Per serving

* Approximate prices based on Australian supermarkets

Nutritional information per serving

450

Calories

35g

Protein

30g

Carbohydrates

22g

Fat

Fibre

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and devein the ancho chillies and soak them in hot water for 20 minutes until soft.
2
Blend the chillies with the garlic, achiote, vinegar, cumin, oregano, pepper, cinnamon and salt until you have a smooth paste.
💡 Add a little of the soaking water if you need more liquid.
3
Make deep cuts in the leg of pork and rub the paste all over, including inside the cuts. Marinate for at least 4 hours (ideally overnight).
💡 Marinating overnight makes a huge difference to the flavour.
4
Preheat the oven to 160°C. Place the pork in a deep roasting tin and cover tightly with aluminium foil.
5
Roast for 3 hours, basting the meat with its juices every hour. Uncover for the last 30 minutes to brown.
💡 The meat is ready when it shreds easily with a fork.
6
Shred the cochito and serve drizzled with the juices from the tin, with rice and tortillas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.