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Chiapanecan Baked Cochito with Adobo
Pork cochito cut into large pieces, marinated with salt, vinegar, and sour orange, and coated with a red adobo made from dried chiles and spices. It is baked covered until tender, then uncovered to brown.
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Ingredients
- pork (Cut into large pieces.)
- salt (To taste, for seasoning the meat.)
- vinegar (For seasoning the meat.)
- sour orange (For seasoning and marinating the meat.)
- ancho chile (Toasted and rehydrated.)
- guajillo chile (Toasted and rehydrated.)
- garlic (For the adobo.)
- onion (For the adobo.)
- tomato (For the adobo.)
- allspice (For the adobo.)
- cinnamon (For the adobo.)
- thyme (For the adobo.)
- oregano (For the adobo.)
- bay leaf (For the adobo.)
- black beans (For serving.)
- salad (For serving.)
Steps
- 1
Cut the pork into large pieces.
- 2
Season the meat with salt, vinegar, and sour orange.
- 3
Toast the ancho chile and guajillo chile.
- 4
Rehydrate the toasted chiles.
- 5
Blend the rehydrated chiles with the garlic, onion, tomato, allspice, cinnamon, thyme, oregano, and bay leaf until you obtain a thick, aromatic red adobo.
- 6
Coat the meat with the adobo.
- 7
Let the meat rest so it absorbs the adobo.
- 8
Bake the meat covered until tender. The source does not specify the baking temperature or time.
- 9
Uncover the meat and bake it until browned. The source does not specify the additional baking time.
- 10
Serve the cochito with black beans and salad.
Notes
The source does not provide precise quantities, oven temperature, resting time, or cooking times. The OCR fragments “450,” “2 KO,” and “150” are not unequivocally associated with any ingredient and have not been used.
Nutrition per serving
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