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Adobo Style Pork Recipe from Chiapas

por Sabores de México

This is another marvelous recipe from the state where my mother and grandfather grew up, the beautiful Chiapas. The Adobo Style Pork from Chiapas is another delicious and common way to prepare pork. This recipe was published in Las Senadoras suelen guisar («Senators that Cook), 1964.

INGREDIENTS FOR Adobo Style Pork from Chiapas:

  • 1 young pig weighing about 5 kilos
  • 460 grams of ancho chilies
  • 125 grams of nambiniba (it is a type of chili from Chiapa de Corzo)
  • 1 bunch of thyme
  • 1 bunch of fresh oregano
  • 15 peppers
  • 2 bay leaves
  • 1/8 teaspoon nutmeg
  • 2 tablespoons of arrayanes
  • 3/4 liter of vinegar
  • 2 heads of lettuce
  • 2 onions
  • 115 grams of butter
  • 1 bunch of radishes

cochito en adobo


NOTE, I want to remind you that this is out the recipe was prepared many years ago, including in my greatgrandmother’s home many had to take part in the preparation of the pig. Out of respect for the Senator of Chiapas that shared this recipe in 1964 and included this first part of the preparation in the publication, that is how I will present it. The pig is slaughtered, blood is removed, a little salt is added, clean very well, remove hair, wash in hot water, remove giblets, smear with salt and pepper and a little butter.

I hope it is clear that when you buy a pig or piglet, it should be cleaned inside and out and salt and pepper and a little butter should be smeared inside the cavity and outside.

Lightly roast the chilis, devein, soak and grind with the thyme, oregano, bayleaf, nutmeg and myrtle. All this is reduced with vinegar in a metate*; Season with salt, rub the pig with everything and leave overnight. The next day roast in hot oven. If it dries a lot, add a little broth. When the meat is soft, remove it from heat and separate a cup of the sauce, which should be thick.

The blood can also be bought in the market along with the pork. Cook the blood with salt; fry chopped onion in two tablespoons of lard, add the cooked and crumbled blood, cook and finely chop the stomach and kidneys; add the sauce and let everything boil a little to thicken. Cover pork with this sauce.

Serve in the center of a platter, putting sliced ​​lettuce, seasoned with oil, vinegar and salt, garnished with onion slices and radishes around the center dish.

Serve the sauce with the giblets separately, in a sauce boat.

As explained in the recipe of the baked pork, you can buy the young pig in markets and ask to have the blood and giblets to make the original recipe.

*For those who do not have a metate or do not know how to use it, they can use a food processor.

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