Name: Roast Loin of Pork in Chile Marinade (Lomo de Puerco Adobado)
Yield: 5 to 8 servings
Cuisine: Mexican
Ingredients: ¾ to 1 ounce dried avocado leaves (about 30 leaves); Freshly ground black pepper; One 1-inch piece canela; 10 whole black peppercorns; 1 teaspoon dried thyme, crumbled; ½ to 1 teaspoon salt (or to taste), plus more for seasoning roast; One 5-pound center-cut loin of pork, boned after weighing, ribs and backbone reserved; 2 garlic cloves; 8 guajillo chiles, tops and seeds removed; 3 tablespoons vegetable oil

Preparation info

5 to 8
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

The village of Zaachila, about six miles south of Oaxaca City, is known for one of the most unique enterprises I saw anywhere in the state—a wood market set up in a big, nondescript lot, completely dedicated to the buying and selling of firewood. (Many people still depend on wood for varied purposes.) Zaachila also has a reputation as a good place for wonderful grilled and roast meats, which are not a specialty in most parts of Oaxaca. At La Capilla restaurant—an open-air place with long be