Asado de Puerco Recipe

A bowl of chunky, saucy Asado de Puerco (Mexican Pork Stew)

5 from 15 ratings

Asado de Puerco is a traditional Mexican pork stew with tender pieces of pork simmered in a vibrant red chili sauce, so hearty, smoky and mildly spicy, cooked up in a single pot.

Prep Time10

Cook Time2

Marinating4

Course: Main Course

Cuisine: Mexican

Keyword: asado de puerco, asado de puerco recipe

Servings:

Calories: 334kcal

Author: Mike Hultquist

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 in a 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 40-60 minutes (or longer, 1.5-2 hours as needed) until the pork is tender to your preference 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.

Video

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.
Simmering time depends on thickness of the pork cuts and desired tenderness. Simmer less time for more chew, longer for more tender pork.

Nutrition