Oaxacan Chileajo

Name: Oaxacan Chileajo
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: 800 g pork shoulder or loin (cut into medium chunks); 5 pieces guajillo chiles (stemmed and seeded); 3 pieces costeño or ancho chiles (to add depth to the flavor); 6 cloves garlic (the true soul of this recipe); 1 pinch dried oregano; 2 tablespoons white vinegar (for that perfect touch of acidity); 1 cup cooked white rice (for serving); 2 pieces chayote squash (boiled and sliced for garnish); 1 to taste salt and black pepper

A direct trip to the heart of Oaxaca in every single bite; tender meat coated in a smooth, vibrant red sauce made from dried chilies and rich garlic.

65 min Easy Mexicana 4 servings

The story behind

You have no idea what beautiful memories this dish brings back to me. The very first time I tried it was during a town festival in a tiny village in Oaxaca; the whole place smelled like toasted chilies and garlic, it was amazing. A local lady told me that chileajo is one of those clever recipes created to make the most of local chilies and give an incredible flavor to pork or chicken in a quick yet festive way. For me, the perfect time to enjoy it is during a lazy Sunday lunch when the whole family is gathered around. It pairs beautifully with fluffy white rice and steamed veggies like chayote or zucchini to balance out the richness of the sauce. As for drinks, a cold hibiscus water or a crisp light craft beer works wonders to refresh your palate between bites.

Ingredients

800 g pork shoulder or loin (cut into medium chunks)
5 pieces guajillo chiles (stemmed and seeded)
3 pieces costeño or ancho chiles (to add depth to the flavor)
6 cloves garlic (the true soul of this recipe)
1 pinch dried oregano
2 tablespoons white vinegar (for that perfect touch of acidity)
1 cup cooked white rice (for serving)
2 pieces chayote squash (boiled and sliced for garnish)
1 to taste salt and black pepper

Instructions

1

Cook the pork chunks in a pot with water, a slice of onion, and salt until completely tender, then drain and save the broth.
2

Lightly toast the chiles on a griddle over low heat, making sure they do not burn, then soak them in hot water until soft.
3

Blend the softened chiles, all the garlic cloves, dried oregano, white vinegar, a pinch of salt, and a splash of the pork broth until you get a completely smooth paste.
4

In a pan with a little oil or lard, sear the cooked pork chunks until they get a nice golden crust.
5

Strain the chili and garlic sauce directly over the meat, stirring well to combine everything completely.
6

Let the stew simmer on low heat for about 15 minutes until the sauce thickens up beautifully and the flavors blend together.
7

Serve a generous portion of the meat with plenty of sauce in a shallow bowl, placing the white rice and chayote spears right next to it.

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Oaxacan Chileajo

The story behind

Instructions

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