Chileajo Mixteco – Mixtecan Pork in Chilli-Garlic Sauce


This is a hearty dish with protein and vegetables, and it is hot and spicy. Indeed, when you carve into a piece of meat – tender after braising for around two hours – and raise it to your to your lips, the spicy kick of the sauce is immediate. The meat brings welcome relief to the palate, while the potato provides a milder balance to the chilli.

Chileajo Mixteco

Chileajo Mixteco - Mixtecan Pork in Chilli-Garlic Sauce

This is a hearty dish with protein and vegetables, and it is hot and spicy. Indeed, when you carve into a piece of meat – tender after braising for around two hours – and raise it to your to your lips, the spicy kick of the sauce is immediate. The meat brings welcome relief to the palate, while the potato provides a milder balance to the chilli.
Course: Main Dish
Cuisine: Mexican, Oaxacan
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Author: Mexico - From The Source
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Ingredients

For the meat

  • 3 litres water
  • 2 cloves garlic, peeled
  • ½ small brown onion
  • 1 kg pork ribs or pork loin

For the sauce (mole)

  • 250 g hot dried red chillies, Costeno or Guajillo chillies if you can get them
  • water, for soaking chilies
  • 2 cloves
  • pinch oregano
  • pinch cumin
  • 5 cloves garlic, whole
  • oil, to fry the meat
  • 250 g red or green tomatoes
  • salt, to taste
  • 3 small potatoes, peeled, cut into small cubes

Recipe Instructions

For the meat

  • Boil the water in a large saucepan with the garlic, onion, salt, and pork until cooked (approximately one hour). In the meantime prepare the sauce (mole).

For the sauce (mole)

  • Clean and de-seed the chillies and cover in a little water for a few minutes, to soften.
  • Blend the drained chillies with the cloves, oregano, cumin, and garlic, and set aside.

To complete the meal

  • Remove meat from the saucepan, conserving the liquid in the saucepan, then lightly fry the meat in a little oil until sealed.
  • Add the pureed chilli mix to the meat and cook well.
  • Puree the tomatoes in a food processor or blender, and add to the pan. Fry for around 10 minutes, stirring gently. Add a little salt, to taste.
  • Add the cubed potatoes to the mole, and pour in some of the reserved meat broth until it just covers the meat. Simmer until the potatoes are cooked through (The Chileajo will thicken, which is desired, however you can add more of the reserved meat broth for a thinner consistency).

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Nutrition

Serving : 1g | Calories : 374kcal | Carbohydrates : 22.62g | Protein : 37.96g | Fat : 14.38g | Saturated Fat : 4.128g | Polyunsaturated Fat : 9.11g | Monounsaturated Fat : 0g | Trans Fat : 0.024g | Cholesterol : 123mg | Sodium : 168mg | Potassium : 0mg | Fibre : 3.2g | Sugar : 4.84g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

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