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Asado de Puerco (Mexican Pork Stew)
Asado de Puerco (Mexican Pork Stew)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Mexican pork stew with pork shoulder, guajillo and ancho chile peppers for a smoky, complex flavor.
Ingredients:
  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 0.5 cup water
  • 4 dried guajillo chile peppers
  • 4 dried ancho chile peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chicken bouillon granules
  • 2 cloves garlic
  • 2 large bay leaves
  • 10 whole black peppercorns
  • 2 whole cloves
  • 0.5 inch stick Mexican cinnamon
  • 0.5 teaspoon dried Mexican oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon cumin seeds
  • 1 tablespoon lard
Instructions:
  • In a Dutch oven over medium heat, mix pork, water, and 1/2 teaspoon salt. Cook covered for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and stir constantly until water evaporates in 2 to 3 minutes. Cook further until pork browns in its rendered fat for 15 to 20 minutes.
  • Prepare the dried chile peppers by removing the stems and seeds. Heat them in a large skillet over low heat until beginning to soften (do not toast). Then, soak the chiles in a bowl of hot water for 20 minutes.
  • Place the pork on a plate, allowing the flavorful drippings to remain in the Dutch oven.
  • After draining the chiles, place them in a blender along with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Add 1 cup of the reserved soaking water and blend until smooth. Pour in the remaining 1 cup of soaking water, season with salt, and blend until velvety smooth.
  • Heat the Dutch oven over medium heat, then stir in lard with the drippings. Gently pour in the blended chile mixture, being cautious of splattering. Deglaze the bottom by scraping up any browned bits. Bring to a boil and mix in the pork with its juices.
  • Lower the heat and partially cover the pot, leaving about 1 inch uncovered. Simmer the sauce, stirring occasionally, until it thickens to your liking, for 15 to 20 minutes.

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