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Asado de Puerco (Mexican Pork Stew)

Asado de Puerco (Mexican Pork Stew)

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Protein

    • 🐖 1 ½ pounds pork shoulder, cut into 1-inch cubes

  • Liquid

    • 💧 ½ cup water

  • Spices

    • 🧂 ½ teaspoon salt
    • 🧄 2 cloves garlic
    • 2 large bay leaves
    • 10 whole black peppercorns
    • 2 whole cloves
    • ½ inch stick Mexican cinnamon
    • ½ teaspoon dried Mexican oregano
    • ½ teaspoon dried thyme
    • ½ teaspoon cumin seeds
    • 🧂 Salt to taste

  • Chiles

    • 4 dried guajillo chile peppers
    • 4 dried ancho chile peppers

  • Herbs

    • 2 tablespoons chopped fresh cilantro

  • Bouillon

    • 1 tablespoon chicken bouillon granules

  • Fat

    • 1 tablespoon lard

STEPS

1

Combine pork, water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring every 5 minutes.

2

Uncover, increase heat to medium-high, and cook, stirring constantly, until water evaporates, 2 to 3 minutes. Continue cooking until pork browns in its rendered fat, 15 to 20 minutes.

3

Meanwhile, stem dried chile peppers and discard seeds. Place chiles into a large skillet over low heat until softened, without toasting. Soak in hot water for 20 minutes.

4

Transfer pork to a plate, leaving drippings in the Dutch oven.

5

Drain chiles and reserve soaking water. Blend chiles with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Add 1 cup soaking water and blend until smooth.

6

Return the Dutch oven to medium heat. Add lard to the drippings, then carefully add the blended chile mixture. Scrape any browned bits from the bottom and bring to a boil.

7

Add pork and juices to the sauce. Reduce heat, partially cover, and simmer until sauce thickens, 15 to 20 minutes.

NUTRIENTS

Per 1 serving

🔥

178

Calories

  • 14
    Protein
  • 8
    Carbs
  • 10
    Fats

💡 For more smoky flavor, toast the chiles lightly before soaking.Use fresh pork shoulder for better tenderness.Serve with marinated onions and warm tortillas for a complete meal.