Asado de Puerco is a traditional Mexican pork stew with tender pieces of pork simmered in a vibrant red chili sauce - it is hearty, smoky and mildly spicy, all in one pot.
Also try my Chili Colorado recipe.
Mexican Asado de Puerco
We're cooking up a big pot of tender Mexican pork that you are guaranteed to love, my friends!
This is a deeply loved dish from Northern Mexico called Asado de Puerco that takes tender pork to a whole new level of flavor.
What You'll Love About This Recipe
- Pork shoulder is cooked low and slow in a rich chili sauce, making it melt-in-your-mouth tender - irresistibly so.
- You'll get true, authentic flavor with a mix of Mexican chilies, including guajillo, pasilla, smoky ancho, and optional chile de arbol for a bit of spicy heat.
- It's such a versatile dish! Serve it as a stew, as tacos with warmed tortillas, or as a full dish with Mexican rice and beans. It is quite adaptable.
- I also provide an optional marinade step for building even more outstanding flavor.
This dish is often served for family meals and special gatherings, particularly weddings, as it can easily feed a crowd.
If you love tender pork, you'll want to keep this recipe on regular rotation in your meal collection.
Let's talk about how to make asado de puerco, shall we?
Asado de Puerco Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Dried Mexican Chilies. I'm using a combination of guajillo, pasilla, and ancho chilies for a mix of sweet, fruity flavors and deep, smoky undertones. Also, chiles de arbol for some optional spicy heat that is sure to please the spicy food lover.
- Onion and Garlic. Essential bases for the sauce and overall flavor.
- Roasted Pumpkin Seeds. I love the nutty flavor addition. Use toasted sesame seeds as an alternative.
- Spices. Dried Mexican oregano, freshly ground cumin, bay leaves.
- Chicken Broth.
- Pork Shoulder. Perfect for slow cooking, as it becomes to tender and delicious.
- Lard or Vegetable Oil. Lard is more traditional for browning the pork, but oil is an easy lighter option for the home cook.
- Orange Juice. For a nice pop of acidic citrus.
How to Make Asado de Puerco - the Recipe Method
Make the chili sauce first by toasting the dried chilies (stemmed and seeded) in a pan a minute or 2.
Soak them in hot water for 20 minutes to soften.
Process the rehydrated chilies with the onion, garlic, pumpkin seeds, spices, and 1 cup of chicken broth until smooth.
Strain for a smoother sauce if you'd like. Set it aside for now.
FOR THE PORK MARINADE (OPTIONAL)
For extra flavor, mash together the garlic, salt, and black pepper and rub it into the pork. A molcajete is great for this, or use a blender.
Cover and marinate in the fridge at least 4 hours, or overnight for more flavor penetration.
FOR THE PORK
When you're read to cook, brown the pieces of pork in lard or oil over medium-high heat in a large pot or Dutch oven.
Add the remaining broth and orange juice, then cover and simmer until the pork is very tender, 1 to 1.5 hours. You can simmer longer if you'd like for more flavor and to reduce the sauce.
Boom! Done! Your asado de puerco is ready to serve. Doesn't it look delicious?
Recipe Tips & Notes
- You can vary the dried chilies for a flavor update. Cascabel chilies are a popular addition. You can also make this with pasilla and guajillo only (4-5 each).
- Feel free to include other seasonings, such as ground clove or cinnamon, which are popular additions.
- Enhance your sauce by adding 1/2 cup tomato sauce or a couple small Roma tomatoes when you blend the sauce.
- Want to spice it up? Add more chiles de arbol or a pinch or 2 of cayenne pepper.
Serving Asado de Puerco
Asado de puerco is a versatile dish that can be served several ways. Serve it hot with warm corn or flour tortillas to enjoy as a simple taco style meal.
Serve Mexican rice and refried beans or charro beans on the side, or serve them together on a single plate for a more complete meal.
Don't forget your favorite toppings!
Storage & Leftovers
Leftover asado de puerco will last up to 5 days in the refrigerator in a sealed container. The flavors continue to develop and are even tastier the next day! You can enjoy it again by reheating it gently in a pan with a splash of liquid on the stove top.
This stew freezes well! Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
That's it, my friends. I hope you enjoy this asado de puerco recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
- Pork Carnitas - This is the ultimate Mexican pork dish. You'll want to compare these dishes to see which is your favorite.
- Cochinita Pibil - Patty's favorite Mexican pork dish, with the flavors of achiote.
- Pernil - This classic roast pork from Puerto Rico is an absolutely must, with crispy skin to die for.
- Carne Adovada - Pure New Mexico in a bowl with tender chunks of pork simmered in a rich and flavorful red chili gravy.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Asado de Puerco Recipe
Ingredients
FOR THE CHILI SAUCE
- 3 dried guajillo chilies
- 3 dried pasilla chilies
- 3 ancho chilies
- 3 chiles de arbol optional, for spicy
- 1 medium white or yellow onion chopped
- 5 cloves garlic chopped
- 2 tablespoon roasted pumpkin seeds
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 2 cup chicken broth or use water with 1 Knorr chicken bouillon cube
FOR THE PORK MARINADE (OPTIONAL)
- 10 cloves garlic
- 1 tablespoon salt
- 1 teaspoon ground black pepper
FOR THE PORK
- 2.5 lbs pork shoulder cut into bite-sized cubes (1-2 inches)
- Salt and freshly ground black pepper to taste
- 2 tablespoons lard or vegetable oil
- 1/4 cup orange juice
Instructions
FOR THE CHILI SAUCE
- Remove stems and seeds from the dried chilies. Toast them hot pan over medium heat 1 minute per side or until they become aromatic. Be careful not to burn them.
- Place the toasted chilies in a bowl, cover with hot water, and soak for 20 minutes to soften.
- Drain the soaked chilies and transfer them to a blender or food processor.
- Add chopped onion, chopped garlic, pumpkin seeds, Mexican oregano, cumin, bay leaves, salt and pepper to taste, and 1 cup of broth.
- Blend until smooth. Strain if desired for an extra smooth sauce.
FOR THE PORK MARINADE (OPTIONAL)
- For extra flavor development, add the garlic, salt, and black pepper to a molcajete or bowl. Add a splash of water and mash into a paste. You can also use a blender or food processor.
- Rub the garlic mixture over into the pieces of pork, cover, and refrigerate at least 4 hours, or overnight for more flavor penetration. Bring to room temperature when ready to cook.
FOR THE PORK
- Heat the lard or oil over medium-high heat in a large pot or Dutch oven.
- Season the pork cubes with salt and pepper, then brown them in batches, 3-4 minutes per side. Avoid overcrowding to ensure even browning.
- Once all the pork is browned, return it all to the pot and pour in the chili sauce.
- Add the remaining 1 cup of broth and orange juice. Stir well to combine. Scrape up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce the heat to low. Cover and simmer 1 to 1.5 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Taste the stew and adjust salt as needed.
SERVING
- Serve hot, with warm corn or flour tortillas, Mexican rice, and refried beans.
Notes
- Cooking Time estimated without marinating time.
- Tomato sauce is a nice addition to the sauce. Use ½ cup.
- Other Mexican chilies – Cascabel, pasilla, guajillo etc. If unable to find cascabels, use pasilla and guajillo only (4-5 each).
- Additional Seasonings Options. Cloves, cinnamon, other fresh herbs like thyme.
Nutrition Information
Paul:-) says
Mike, Patty,
How are ya both?
This recipe is fantastic!
I didn’t use the arbol because as usual I have tone things down for the more elderly people that I am cooking for. I used Guajillo, Pasilla, Ancho and Cascabel chillies and must’ve had a rogue one in there as it was hotter than expected and intended. I’m more than happy with that!
Meat wise I used Pork Shoulder supplemented with 6 Baby Ribs, separated. The juice of a small (very juicy) Orange and about 1/3 cup Chicken stock. Cooked on high in slow cooker for 3 hours.
I had the ribs which fell off the bone. Absolutely divine! cooked some Jersey Royal potatoes with carrots in the remaining Chicken Stock. Strained the pork and veg from the sauce and added to potatoes.
Some Chicken legs are now stewing in the leftover sauce!
Love this one!
Paul
Mike Hultquist says
Sounds fantastic to me, Paul! Delicious. Glad you enjoyed it.
Paul:-) says
Mike, Patty,
Hope you’re both well.
This sounds right up my Street, so to speak and just happen to have some Cascabels that need using so they will be added too.
I’ll be dog sitting for 3 weeks at my parents so will be cooking for (and being cooked for by) my chilli head mate. He’s in your league, I’m not lol.
Paul:-)
Mike H. says
Haha, thanks, Paul. Hope you are having a great week!
Paul:-) says
Mike, Patty,
Cooked this tonight…Fabulous!
Guajillo, Pasilla, Ancho and Cascabel chillies, a little Cinnamon and Clove and your ingredients for the sauce. Pork Shoulder and 6 ribs, separated for the meat. Cooked it in the slow cooker for 3 hrs on high but adde 2 chopped red bell peppers and a chopped Courgette for the last hour.
Beautifully tender pork…I had the ribs! But maybe a tad too spicy for my mother in law.
So, strained meat and added to some lovely Jersey Royal potatoes and carrots that I had cooked in the remaining Chicken stock. A One meal dish.
Thank you
Paul 🙂
Mike H. says
I love that, Paul! Super happy you've enjoyed it as much as we did. Thank you!
Michael Mcinerny says
Mike, this is Mike from Chicago. In the 70s I use to go to a Mexican restaurant in Bridgeport to get pork stew burritos. These were great. I recently found a recipe and I will try yours. I finally found out what guajillo peppers were.
Have a great day.
Mike Hultquist says
I hope you enjoy it, Michael!
PattiAnn says
A great versatile recipe. I have a couple of pork tenderloins that I need to cook up and will use the recipe but not stew it so long, just more of marinade and slow simmer. Thanks for your post.
Mike Hultquist says
Sounds wonderful! Enjoy, PattiAnn!
Laura says
I would like to try this using bison. How would you change the spices for bison, or just keep the same? Haven't tried yet, but giving 5 stars because it looks delicious!
Mike Hultquist says
Laura, I would keep it all the same, or you might try my Mexican Birria recipe, which is made with lamb or beef, and would be GREAT with bison. Let me know how it goes. https://www.chilipeppermadness.com/recipes/birria/
Laura says
I made this recipe with pork and it was delicious! I decided to save the bison for Mexican Burria tacos when I have some time to try making my own corn tortillas.
Mike Hultquist says
Wonderful! Thanks, Laura. Glad you enjoyed it.