Isthmian Chile-Garlic Sauce with Pork

Chileajo con Puerco

Preparation info
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Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Chileajo figures prominently at weddings in the Isthmus of Tehuantepec. It is customary for the bride’s family to make up a big batch and send it to the groom’s family. In Oaxaca the sauce would ordinarily be served with plain shredded chicken or pork. I sometimes use this roast-pork variation. Feel free to try other main-dish sauces with pork cooked in the same way.