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Oaxacan Chileajo (Chile and Garlic Pork Stew)

Name: Oaxacan Chileajo (Chile and Garlic Pork Stew)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 3 tbsp Pork lard; 5 Guajillo chiles; 3 granos Black peppercorns; 3 Ancho chiles; 8 cloves Garlic; 0.5 tsp Cumin; 0.5 tsp Oregano; 2 Cloves; 600 g Pork

70 min (20 prep + 50 cook) Medium 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Oaxacan pork stew in a concentrated dried chile and garlic sauce.

About this recipe

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

History & Origin

Chileajo is one of the most representative everyday stews in Oaxacan cuisine. Unlike the famous seven moles of Oaxaca, which tend to be elaborate celebration dishes, chileajo is everyday food: a practical, economical and extraordinarily tasty stew. The dish's name perfectly describes its two star ingredients: chile and garlic. The sauce is made with toasted guajillo and ancho chiles, a generous amount of garlic, cumin, black pepper, cloves and oregano. Everything is ground to a thick paste and fried in pork lard until it darkens and develops deep flavour. In Oaxacan markets such as 20 de Noviembre and Mercado de Abastos, fondas offer chileajo as part of the daily set menu.

Estimated cost

$7.00

Total cost

$1.17

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

380

Calories

30g

Protein

12g

Carbohydrates

22g

Fat

Fiber

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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
Toast 5 deveined guajillo chiles and 3 deveined ancho chiles on a griddle until they change colour. Soak in hot water for 15 minutes.
💡 Toasting the chiles intensifies their flavour; if you burn them, they will taste bitter.
3
Blend the chiles 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
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
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.