Delicious Asado de Puerco is a Mexican pork stew that has been made for centuries by the country’s indigenous people. The dish, which can also be found in Central America and parts of South America, typically consists of meat from a pig or sheep with onions, garlic, fresh cilantro leaves, and tomatoes cooked over an open fire. In Mexico today it is often eaten with corn tortillas to make tacos.
Asado de Puerco (Mexican Pork Stew) brings together all the flavors of traditional Mexican cooking: roasted peppers & tamarindo sauce; chilies & cumin; capers & oregano; charred onion & garlic. It’s a great way to use up leftover roast pork from your Sunday dinner
The festive, flavorful dish is perfect for a large gathering. You can also make it in advance and reheat it when you’re ready to serve. The recipe below serves 8 people and includes 1 onion, 2 garlic cloves, 3 tablespoons of vegetable oil, salt, and pepper to taste, 1/2 teaspoon oregano leaves or 1 tablespoon Mexican spice mix (recado), 2 cups water or broth, 4 pounds pork shoulder meat cut into cubes (or about 5-6 lbs bone-in pork shoulder), 12 ounces tomato sauce (about one 14 ounces can). Optional additions include fresh cilantro leaves; sliced chiles; lime wedges; sour cream; avocado slices. Serve with corn tortillas on the side! Prepare your ingredients according to our guideance
- 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
- Step 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.
- Step 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
- Step 3 Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- Step 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.
- Step 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.