Authentic Mexican Asado de Puerco Recipe

Ingredients

2 pounds of boneless pork shoulder
4 dried ancho chiles
3 dried guajillo chiles
5 cloves of garlic
1 medium white onion
1 teaspoon of cumin seeds
1 teaspoon of dried oregano
1/2 teaspoon of black pepper
1 tablespoon of vegetable oil
1.5 cups of chicken broth
2 bay leaves
Salt to taste

Steps and instructions

Cut the pork shoulder into 2-inch cubes and season with salt.
Remove the stems and seeds from the dried chiles. In a dry pan over medium heat, toast the chiles for about 30 seconds per side until they become fragrant. Be careful not to burn them.
Place the toasted chiles in a bowl, cover them with boiling water, and let them soak for 30 minutes.
Drain the chiles and place them in a blender. Add the garlic, chopped onion, cumin seeds, dried oregano, and black pepper. Blend into a smooth paste.
In a large pot, heat the vegetable oil over medium heat. Add the pork pieces and brown them on all sides. Remove the pork and set it aside.
In the same pot, add the chile paste and cook for a few minutes until it becomes fragrant.
Add the chicken broth, bay leaves, and the browned pork back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the pork is tender.
Check the seasoning, adding more salt if needed. Then, remove the bay leaves.
Serve the Asado de Puerco with warm tortillas and enjoy.

Tools for making

Cutting board - To safely and securely cut the pork shoulder into cubes.
Knife - A sharp knife for cutting the pork shoulder into cubes and other necessary tasks.
Blender - To blend the soaked chiles, garlic, onion, and spices into a smooth paste.
Large pot - A large, heavy-bottomed pot for browning the pork and simmering the asado.
Wooden spoon - To stir and mix the ingredients in the pot.
Measuring spoons - Essential for accurately measuring spices and seasonings.
Boiling water - Required to soak the dried chiles.
Tongs - To flip and handle the pork while browning.

Recipe variations

Use beef or chicken instead of pork for a different protein option.
Add diced potatoes or carrots to the pot for added vegetables.
Include a diced bell pepper or jalapeno for some extra heat.
Add a tablespoon of tomato paste to the chile paste for a richer flavor.
Replace the dried chiles with chipotle peppers in adobo sauce for a smokier taste.
For a vegetarian version, substitute the pork with seitan or tempeh.
Add a splash of lime juice or vinegar at the end for a tangy twist.
Top the dish with chopped cilantro or crumbled queso fresco for added freshness.
Serve the Asado de Puerco over rice or alongside warm corn tortillas.

Recipe overview

Delve into the rich and robust flavors of Northern Mexican cuisine with this hearty Asado de Puerco recipe. This traditional dish, hailing from the northern parts of Mexico, features succulent, slow-cooked pork stew in a sauce made from a blend of dried chiles, aromatic spices, and fresh ingredients. This dish is renowned for its depth of flavor, with a smoky, mildly spicy, and tangy taste profile that's sure to tantalize your palate.

Our step-by-step guide will walk you through the process of toasting and rehydrating the chiles, crafting the flavorful sauce, browning the pork, and simmering it all together to create a tender, mouthwatering meal. This dish is typically served with warm tortillas, perfect for sopping up the flavorful sauce. So, roll up your sleeves and get ready to immerse yourself in the delicious world of Mexican cooking with Asado de Puerco.

Common questions

Can I use a different cut of pork?
Yes, you can use a different cut of pork for this recipe. However, it is recommended to use boneless pork shoulder as it is more tender and flavorful.
How spicy is this dish?
The spiciness of the dish can vary depending on the heat level of the dried chiles used. Ancho and guajillo chiles are typically mild to medium in heat. If you prefer a spicier dish, you can add a hotter variety of chili or increase the quantity of chiles.
Can I make this recipe in advance?
Yes, Asado de Puerco can be made in advance. In fact, it tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator and reheat before serving.
Can I freeze the leftovers?
Absolutely! Asado de Puerco freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with Asado de Puerco?
This dish is traditionally served with warm tortillas, such as corn or flour tortillas. You can also serve it with rice, beans, or a side of Mexican-style pickled onions and guacamole.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing the ingredients.
Chef's knife - A sharp knife for cutting the pork shoulder into cubes and other chopping tasks.
Blender - To blend the soaked chiles, garlic, onion, and spices into a smooth paste.
Large pot - For browning the pork and simmering the stew.
Wooden spoon - To stir and mix the ingredients while cooking.
Measuring spoons - For accurate measurement of spices and seasonings.
Tongs - To flip and remove the pork while browning.
Serving platter - To present the Asado de Puerco when serving.

Origin stories

Asado de Puerco is a traditional dish deeply rooted in the Northern Mexican state of Nuevo León, a region known for its arid landscape and hearty cuisine. This dish is a true reflection of the region’s culinary ethos - simple, flavorful, and comforting. Historically, the ranchers and cowboys of Nuevo León would rely on dried chiles for their meals, as these could be stored for long periods in the arid climate. With the addition of ubiquitous ingredients such as pork and spices, Asado de Puerco was born. The dish is a testament to the ingenuity of the region's people, turning simple, well-preserved ingredients into a flavorful stew that has warmed the hearts and stomachs of generations. Over time, Asado de Puerco has traveled far beyond the borders of Nuevo León, becoming a beloved dish throughout Mexico and wherever Mexican cuisine is cherished.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.