Entree: Mexico – Colima, Western Mexico – Chilayo

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 5 min

Total 2 hrs 40 min

Ingredients

- 2 1/2 lb (1.1 kg) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or pork lard
- 4 dried guajillo chiles, stems removed and seeds shaken out (about 20–25 g)
- 2 dried chile de árbol, stems removed (optional for heat)
- 4 medium plum tomatoes, roughly chopped (about 1.25 lb / 575 g)
- 1 medium white onion, halved (about 6 oz / 170 g), half for blending, half thinly sliced for sauté/garnish
- 4 cloves garlic, divided
- 4 cups (960 ml) low-sodium chicken or pork stock, divided
- 1 bay leaf
- 1 tsp (2.6 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 pinch (about 1/8 tsp / 0.3 g) ground cloves or 1 whole clove
- 1/2 small cinnamon stick (or 1/8 tsp / 0.5 g ground cinnamon), optional
- 1 tbsp (15 g) achiote paste (optional, for color and subtle earthiness)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) water (for rice)
- 1 tsp (5 g) salt (for rice)
- 12 small corn tortillas
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Optional: 1 tbsp (4 g) fresh epazote or 2 tbsp (8 g) chopped parsley, for finishing

Instructions

Short Description:
A hearty Colima-style pork stew simmered in a bright tomato and toasted-dried-chile sauce, finished with regional aromatics and served with rice and warm corn tortillas for a complete main course.

Regional Notes:
This Colima version centers on pork simmered in a tomato-forward sauce scented with toasted guajillo and chile de árbol, plus a hint of warm spices (cinnamon/clove) and local oregano—flavors characteristic of western Mexico. Compared with other regional chilayos, the Colima style favors a bright tomato base and a balance of mild heat and aromatic spices rather than heavy chilis or thick red moles.

1. Season the cubed pork with 1 1/2 tsp (8 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) oil in a Dutch oven or large heavy pot over medium-high heat. Brown pork in batches (do not overcrowd) until well-seared on all sides, about 6–8 minutes per batch. Transfer seared pork to a bowl and set aside.
2. In a dry skillet over medium heat, toast the guajillo and chile de árbol briefly until fragrant, about 30–60 seconds per side—watch closely so they do not burn. Transfer to a bowl and pour 1 1/2 cups (360 ml) very hot water over them to rehydrate; let sit 10–15 minutes.
3. Meanwhile, char or roast the tomatoes directly over a gas flame or under the broiler until skin is blistered and soft, about 6–8 minutes total, turning once. Peel if desired. In a blender, combine the rehydrated chiles (drain but reserve soaking liquid), the charred tomatoes, half the onion (halved), 2 garlic cloves, achiote paste (if using), 1 tsp cumin, 1 tsp oregano, the pinch of cloves, and 1 cup (240 ml) of the stock. Blend until very smooth. If the sauce seems too thick, add a few tablespoons of the reserved chile soaking liquid or stock to loosen.
4. Optional: strain the blended sauce through a fine-mesh sieve into a bowl to remove any skins/seeds for a smoother stew.
5. In the same Dutch oven used for browning, add the remaining 1 tbsp (15 ml) oil over medium heat. Add the remaining half onion thinly sliced and sauté until translucent, about 4–5 minutes. Add the remaining 2 garlic cloves minced and sauté 30 seconds.
6. Return the browned pork to the pot. Pour in the blended tomato-chile sauce, the remaining stock (about 2 cups / 480 ml), the bay leaf, and the cinnamon stick (if using). Stir to combine, scrape up any browned bits, and bring to a simmer.
7. Reduce heat to low, cover partly, and simmer gently until pork is tender, 1 to 1 1/2 hours. Check occasionally and add up to 1/2 cup (120 ml) water or stock if the stew reduces too much. Adjust salt to taste toward the end of cooking.
8. While the stew simmers, prepare the rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, until grains are opaque and start to smell nutty, 3–4 minutes. Add 3 cups (720 ml) water and 1 tsp (5 g) salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
9. Warm the corn tortillas on a dry comal or skillet over medium heat, about 30 seconds per side, keeping them wrapped in a clean towel to stay warm.
10. Remove the bay leaf and cinnamon stick from the stew. Stir in chopped cilantro and epazote or parsley if using, and adjust seasoning with salt and a squeeze of lime if desired.
11. To serve: spoon rice onto plates or a communal platter, ladle generous portions of chilayo over or alongside the rice, garnish with extra cilantro and thinly sliced onion, and pass warm tortillas and lime wedges at the table.