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: 2000 g Pork leg; 6 Dried ancho chillies; 50 g Achiote paste; 60 ml Apple cider vinegar; 6 cloves Garlic; 1 tsp Ground cumin; 1 tbsp Mexican oregano; 1 tsp Ground black pepper; 1 Cinnamon stick; 2 tbsp Salt gruesa

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

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

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

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

£18.90

Total cost

£2.36

Per serving

* Approximate prices based on UK 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 soak the ancho chillies in hot water for 20 minutes until soft.
2
Blend the chillies with garlic, achiote, vinegar, cumin, oregano, pepper, cinnamon and salt until you get a paste soft.
💡 Add a littlel water of remojo si you need more liquid.
3
Haz cortes profundos in the pierna of cerdo and spread the pasta for all partes, incluyendo inside of the cortes. Marinate at least 4 hours (ideally overnight).
💡 Marinater overnight hace a diferencia enorme in flavour.
4
Preheat the oven to 160°C. Place the cerdo in a bandeja profunda, cubre with aluminium foil hermetically.
5
Bake for 3 hours, drizzling the meat with its jugos each hour. Uncover the last 30 minutes for dorar.
💡 La meat is lista when deshebra easily with a fork.
6
Shred the cochito and serve drizzled with the sauce of the baking tray, accompanied of rice and tortillas.