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📍 Comala

Comala-Style Pork Tatemado

· Lunch

A pork stew slow-cooked in an adobo of dried chiles, spices, and vinegar, with a deep, smoky flavor.

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Comala-Style Pork Tatemado: A pork stew slow-cooked in an adobo of dried chiles, spices, and vinegar, with a deep, smoky flavor.
⏱ 220 min🍽 6 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free
Preparation
40 min
Cooking
120 min
Waiting and resting
60 min

History

Tatemado is an emblematic dish of Colima, and in the Magical Town of Comala it is prepared true to tradition. The pork is cooked slowly in a mixture of dried chiles, spices, and vinegar, achieving a concentrated and slightly smoky flavor.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Rehydrate the chiles and blend them with garlic, spices, vinegar, and a little water; strain.

  2. 2

    Marinate the pork in the adobo for at least an hour.

  3. 3

    Place the meat with all the adobo in a pot with bay leaf and piloncillo.

  4. 4

    Cook covered over low heat, stirring occasionally.

  5. 5

    Let the meat cook until tender and the sauce thickens.

  6. 6

    Serve with tortillas and rice or beans.

Cooking tips

  • Check the base every 20 minutes and add hot water if the marinade sticks before the meat softens.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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