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Cochito al Horno Chiapaneco (Chiapas Slow-Roasted Spiced Pork)

Name: Cochito al Horno Chiapaneco (Chiapas Slow-Roasted Spiced Pork)
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Cuisine: Mexican
Ingredients: 3 tbsp Achiote paste; 60 ml Apple cider vinegar; 12 Maize tortillas to serve; 3 kg Pork (leg or loin); 1 White onion; 2 tsp Salt; 1 tsp Cumin; 6 Dried guajillo chillies; 3 Dried ancho chillies; 1 tsp Dried oregano; 3 Cloves; 4 Allspice berries; 6 cloves Garlic; 1 raja Mexican cinnamon stick

300 min (60 prep + 240 cook) Hard 12 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Whole young pig slow-roasted with achiote and spices in the Chiapas style.

About this recipe

Cochito al horno chiapaneco is a whole young pig roasted with achiote, chillies and spices, the emblematic festive dish of Chiapas served at weddings and major celebrations.

History & Origin

Cochito al horno is the quintessential festive dish of the state of Chiapas. The word "cochito" derives from the old Spanish "cochino" (pig) as a diminutive, referring to the piglet or young pig used in this preparation. It is the centrepiece of the table at weddings, christenings, patron saint festivals and important family gatherings throughout the state, particularly in San Cristóbal de las Casas, Comitán, Chiapa de Corzo and Tuxtla Gutiérrez. Preparing the cochito is a social event in itself: the night before the celebration, the family gathers to clean, marinate and prepare the animal. The adobo is the defining element: a paste of rehydrated guajillo and ancho chillies, achiote, pineapple vinegar, garlic, cumin, oregano and spices such as clove and allspice, rubbed all over the skin and meat of the cochito. After marinating overnight it is placed on a large tray and slowly roasted for three to four hours until the skin is crisp and golden and the meat falls from the bone. At Chiapas markets, cochito is served with maize tortillas, ground pumpkin seeds, black beans and a chile de agua salsa. It is a dish that proudly represents the gastronomic identity of Chiapas, one that no visitor should miss.

Estimated cost

£24.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

42g

Protein

12g

Carbohydrates

28g

Fat

Fibre

760mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Devein the guajillo and ancho chillies. Lightly toast on a dry griddle. Soak in hot water for 20 minutes until soft.
2
Blend the drained chillies with the achiote, garlic, onion, vinegar, cumin, oregano, clove, allspice, cinnamon and salt to a thick paste.
💡 Add the minimum water necessary; the adobo should be thick enough to adhere well.
3
Make deep slits in the pork with a knife. Rub the adobo paste generously all over the exterior and into the slits.
4
Wrap the meat in cling film and refrigerate overnight (at least 8 hours) to absorb the marinade.
💡 The longer it marinates, the more intense and penetrating the adobo flavour will be.
5
Preheat the oven to 160°C. Place the meat in a deep roasting tray. Cover tightly with a double layer of aluminium foil.
6
Roast covered for 3 hours. Remove the foil and raise the temperature to 200°C. Roast for a further 30–40 minutes to brown the surface.
💡 Baste with the tray juices every 20 minutes during the final browning.
7
Leave to rest for 20 minutes before carving. Serve with warm tortillas and the roasting juices as a sauce.