Braised pork shoulder with tomato, chile ancho, fresh green chiles, and raisins (Horneado Tabasqueño) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 179) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz); Toasted rice with tomato, carrots, and serrano (Arroz rojo)

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 pork spareribs for boneless pork shoulder, dark brown sugar for piloncillo sugar, and this book's "Annatto seed paste flavored with citrus, herbs, and spices (Recado rojo)" for commercial achiote paste.

  • jazminlui on January 28, 2026

    Once I added all the meat the liquid looked too thick to braise for 2.5 hours. I added about 1 cup of water. It tasted flat after it was done cooking but the day after the flavours were so improved! Way more tomatoey. This dish is not spicy so it's nice having the spicy arroz rojo with it.

  • als102 on July 17, 2025

    Definitely good, but also definitely did not have enough liquid to be stewed for 2.5 hours. Would recommend keeping an eye on it, adding chicken broth or water every so often, and giving it a good stir periodically.

  • Stephenn31 on October 17, 2022

    Nice flavours.

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