Chile-seasoned pot-roasted pork (Cochito Chiapaneco) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 378) by Rick Bayless

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Accompaniments: Classic Mexican fried beans with onions and garlic (Frijole refritos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute picnic ham for pork shoulder.

  • twoyolks on March 02, 2026

    I liked this but I really wished there was more chile flavor. It was a lot more subdued than I was hoping for. I used a whole boston butt and there was a lot of liquid when it was done cooking. I might removed the lid for the last hour or so of cooking to help reduce it some if I made it again.

  • vickster on March 26, 2017

    This dish took me to Mexico! As Bayless says, "the meat will be fork-tender and will have darkened to an appetizing and crusty, rich red-brown." The chile flavor is wonderful. We made tacos with the meat. I can always trust Rick Bayless for a great Mexican dish!

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