Oaxacan Chileajo (Chilli and Garlic Pork Stew)

About this recipe

Oaxacan pork stew in a concentrated sauce of dried chillies, abundant garlic and spices. A robust dish from the traditional cuisine of Oaxaca's Central Valleys.

1. 1

   Cook 600g pork (ribs or leg) in water with salt, half an onion and a bouquet garni for 40 minutes until tender. Reserve the meat and 500ml of the broth.

   
2. 2

   Toast 5 deveined guajillo chillies and 3 deveined ancho chillies on a griddle until they change colour. Soak in hot water for 15 minutes.

   

   💡 Toasting the chillies intensifies their flavour; if you burn them, they will taste bitter.

3. 3

   Blend the chillies with 8 roasted garlic cloves, half a teaspoon of cumin, 3 black peppercorns, 2 cloves, half a teaspoon of oregano and 200ml of broth.

   

   💡 The secret of chileajo is the generous amount of garlic; don't skimp.

4. 4

   In a pot, heat 3 tablespoons of lard. Fry the strained sauce over medium-high heat for 8-10 minutes, stirring constantly, until it darkens.

   

   💡 The sauce must be well fried to develop depth of flavour.

5. 5

   Add the cooked meat and remaining broth. Lower the heat and cook 15-20 more minutes. Adjust salt. Serve with white rice and corn tortillas.