Asado de Puerco (Mexican Pork Stew)
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Description
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Ingredients
- 1 ½ pounds pork shoulder, cut into 1-inch cubes
- ½ cup water
- ½ teaspoon salt, or more to taste
- 4 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chicken bouillon granules
- 10 whole black peppercorns
- 2 garlic cloves
- ½ inch stick Mexican cinnamon
- ½ teaspoon dried Mexican oregano
- ½ teaspoon dried thyme
- ½ teaspoon cumin seeds
- 2 bay leaves
- 2 whole cloves
- 1 tablespoon lard
Directions
- 1. Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
- 2. Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
- 3. Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- 4. Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
- 5. Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Nutrition Facts
serving: 6 servings
calories: 178 kcal
carbohydrates: 8.3 g
protein: 14.4 g
saturated fat: 3.4 g
cholesterol: 46.7 mg
sodium: 426.7 mg
fiber: 3.3 g
sugar: 0.2 g
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