Entree: Mexico – Colima, Western Mexico – Tatemado de Cerdo

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Additional 2 hrs

Total 5 hrs 20 min

Ingredients

- 3 lb (1.4 kg) pork shoulder, cut into 2 in (5 cm) chunks
- 1 tbsp (15 ml) kosher salt (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 plum tomatoes (about 10 oz / 300 g), charred or roasted
- 4 cloves garlic, peeled
- 1 cup (240 ml) fresh orange juice
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil (for blending and searing)
- 1 tsp (2 g) ground cumin
- 1 tbsp (3 g) dried Mexican oregano
- 2 bay leaves
- 1 tbsp (12 g) piloncillo or packed brown sugar
- 1 cup (240 ml) low-sodium chicken broth or water
- 1 1/2 lb (700 g) Yukon Gold or red potatoes, peeled and halved
- 3 medium carrots, peeled and cut into 2 in (5 cm) pieces
- 1 medium white onion, cut into thick wedges
- 2 tbsp (30 ml) lard or neutral oil (to coat clay pot and for searing)
- 1/2 cup (30 g) chopped fresh cilantro (for garnish)
- 2 limes, cut into wedges (for serving)
- 12 corn tortillas (approx. 6 oz / 170 g total), warm, for serving

Instructions

Short Description:
Pork shoulder marinated in a smoky, spiced chile-tomato adobo and slowly braised in an olla de barro (clay pot) with potatoes and carrots until tender, producing a deeply aromatic, slightly charred (tatemado) finish typical of Colima home cooking.

Regional Notes:
This Colima variation emphasizes a long marinade in a guajillo/ancho-tomato adobo and slow cooking in an olla de barro (clay pot) to develop a distinct smoky aroma and earthy flavor. Vegetables (potatoes and carrots) are cooked with the pork in the clay pot so the dish is a complete, rustic main course rather than a quick roast or fried pork common in other regions.

1. Toast chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds per side); remove and soak in 1 cup (240 ml) hot water for 15 minutes until softened. Reserve soaking liquid.
2. In a blender combine soaked chiles (drained but reserve 1/4 cup / 60 ml soaking liquid), charred tomatoes, garlic, orange juice, white vinegar, vegetable oil, cumin, Mexican oregano, piloncillo (or brown sugar), 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Blend to a smooth adobo, adding up to 1/4 cup (60 ml) of reserved chile soaking liquid if needed to loosen.
3. Place pork chunks in a large bowl or zip-top bag. Pour the adobo over the pork, massage to coat evenly, then cover and refrigerate at least 2 hours or overnight for best flavor.
4. Preheat oven to 325°F (165°C). If using an unglazed clay pot (olla de barro), soak it in water for 15–30 minutes while preheating to help prevent cracking. Dry the rim and lid before use.
5. Remove pork from refrigerator 30 minutes before cooking. Heat 2 tbsp (30 ml) lard or oil in a heavy skillet over medium-high heat and brown pork in batches (1–2 minutes per side) just to develop color; transfer pieces into the clay pot as browned. Reserve any browned bits in the skillet.
6. Pour the remaining adobo from the marinade into the clay pot over the pork. Add chicken broth (240 ml), bay leaves, remaining 1 tsp (5 g) salt (or to taste), and the onion wedges. Nestle potatoes and carrots among the pork so they cook in the sauce.
7. Cover the clay pot with its lid and place in the oven. Braise for 2 to 2 1/2 hours, until pork is very tender and vegetables are cooked through. Check at 90 minutes: if liquid is very low, add up to 1/4 cup (60 ml) hot water or broth.
8. For a tatemado (slightly charred) finish typical of Colima, remove pot from oven, uncover, and transfer pork pieces and some vegetables to a very hot cast-iron skillet or preheated broiler-safe pan. Sear briefly (1–2 minutes per side) to char edges, or place under broiler 2–3 minutes watching closely; return everything to the clay pot and spoon reduced sauce over meat.
9. Taste and adjust seasoning with additional salt and pepper if needed. Let rest 5 minutes, then sprinkle with chopped cilantro and serve with lime wedges and warm corn tortillas. Spoon potatoes and carrots alongside the pork so each serving has protein, starch, and vegetables.
10. Suggested serving: 1/2 lb (225 g) pork per person with a portion of potatoes and carrots; serve with tortillas to make tacos or enjoy plated with tortillas on the side.