A Rustic Celebration: Oaxacan Chileajo de Cerdo (Pork in Garlic-Chile Sauce)
Details
Tender pork, first simmered then fried in its own fat, drenched in a rustic, garlicky chile sauce.
Ingredients
Instructions
Simmer the Pork
Place the pork chunks in a large, heavy-bottomed pot or Dutch oven. Add the quartered onion, 4 cloves of garlic, bay leaves, and a generous pinch of salt. Cover the meat with water. Bring to a boil, then reduce the heat to a steady simmer. Cook for about 1.5 to 2 hours, or until the meat is tender and the water has mostly evaporated.
Fry the Pork
Continue to cook the pork over medium heat as the remaining liquid evaporates. The pork will begin to fry in its own rendered fat. Stir occasionally, allowing the meat to brown and become slightly crispy on all sides. This step is crucial for the final texture and flavor.
Prepare the Chileajo Sauce
While the pork is cooking, toast the dried guajillo and ancho chiles on a dry skillet (comal) over medium heat for 30-60 seconds per side, until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water, letting them soak for 20-30 minutes until soft.
Toast the Spices
In the same hot, dry skillet, lightly toast the cumin seeds and cloves for about 30 seconds until aromatic.
Blend the Sauce
Drain the soaked chiles and place them in a blender. Add the remaining 4 cloves of garlic, the toasted cumin and cloves, the dried oregano, and about 1 cup of the pork cooking liquid (or fresh water). Blend until completely smooth.
Combine and Finish
Strain the chile sauce through a fine-mesh sieve directly over the fried pork. Stir everything together to coat the meat. Let the stew simmer over low heat for another 20-30 minutes, allowing the sauce to thicken and its color to deepen.
Serve
Taste and adjust the seasoning with salt and pepper if needed. Serve the Chileajo de Cerdo hot, traditionally accompanied by white rice and fresh corn tortillas to soak up the incredible garlic-chile sauce.
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