Chileajo de cerdo is a dish originating from

Oaxaca Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the political divisions of Mexico, Federative Entities of Mexico. It is ...

, Mexico. It consists of pieces of pork boiled in water and cooked in a thick sauce made of toasted

guajillo chili A guajillo chili or guajillo chile or chile guaco ( es, chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species '' Capsicum annuum.'' Guajillos are the second-most commonly used dried chili in M ...

without seeds, toasted ancho chili without seeds, raw costeño amarillo chili without seeds, roasted and peeled garlic, cloves, oregano, cumin, red and green tomatoes, salt and pepper. This dish may be served with ''bayo'' beans.

References

* Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). . Mexican cuisine Mexican pork dishes {{Mexico-cuisine-stub