Chileajo de cerdo

Chileajo de Cerdo is a traditional dish from the Mexican cuisine, specifically from the region of Oaxaca. It is a pork stew that is characterized by its rich and spicy flavor, derived from the use of various types of chili peppers.

Ingredients

The main ingredient of Chileajo de Cerdo is pork, usually shoulder or loin, which is cut into chunks. The pork is then cooked in a sauce made from a variety of chili peppers, including guajillo, pasilla, and ancho. Other ingredients often include garlic, onion, tomato, oregano, and cumin. Some variations of the recipe may also include potatoes or carrots.

Preparation

The preparation of Chileajo de Cerdo involves several steps. First, the chili peppers are toasted and then soaked in hot water to soften them. They are then blended with the other ingredients to create a smooth sauce. The pork is browned in a pan and then simmered in the sauce until it is tender. The dish is typically served with tortillas and a side of rice or beans.

Cultural Significance

Chileajo de Cerdo is a popular dish in Oaxaca, often served during special occasions and festivals. It is also commonly found in local markets and street food stalls. The dish is known for its complex flavors and heat, which is a characteristic of Oaxacan cuisine.

See Also

• Mexican cuisine
• Oaxacan cuisine
• Chili pepper
• Pork