Asado de Puerco
This Asado de Puerco is rich and savory with tender pork simmered in a smooth chile-based sauce that has just the right balance of warmth and depth. The combination of ancho and guajillo chiles create a bold, slightly smoky flavor with a beautifully thick, velvety texture.
Perfect for slow, relaxed cooking days when you can let the flavors really come together. It's the kind of dish you make when you want something hearty and satisfying, whether for a cozy weekend meal or sharing with family.
For more Mexican-inspired dinners, check out our Southwest Chicken Casserole and Cheesy Chicken Enchiladas.
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Ingredients
This recipe uses simple ingredients that come together to create a deeply flavorful sauce and tender pork with a smooth, rich finish.
See the recipe card below for the exact quantities of each ingredient.
- Pork Shoulder: The ideal cut for slow cooking, becoming tender and juicy as it simmers.
- Garlic Cloves: Adds a warm, savory base that builds depth throughout the dish.
- Salt: Enhances all the flavors and balances the richness of the sauce.
- Bay Leaf: Infuses the cooking liquid with subtle earthy notes.
- Fresh Cilantro: Adds a fresh finish that lightens the dish.
- Orange Zest and Juice: Brightens the dish and balances the deep chile flavors.
- Chile Ancho: Adds mild heat with a slightly sweet, smoky flavor.
- Chile Guajillo: Brings a vibrant color and a smooth, rich chile taste.
- Mexican Oregano: Adds a slightly citrusy, herbal note that complements the sauce; if you don't have access regular oregano works too.
- Dried Thyme: Layers in subtle earthiness.
- Cumin: Gives warmth and depth to the sauce.
- Cloves: Adds a hint of spice that enhances the overall flavor.
- Water: Helps blend the sauce and control the consistency.
- Vinegar: Balances the richness at the end of cooking.
- Butter: Used to brown the pork and build flavor in the pan.
To make this recipe you'll need measuring cups and spoons, large pan and high powered blender.
Variations
- Spice Level: Adjust the number of chiles to make the sauce milder or more bold depending on your preference.
- Texture Preference: Blend the sauce longer for a smoother finish or keep it slightly rustic for more texture.
- Serving Style: Serve with tortillas de maíz for a traditional feel or over rice for a simple, comforting bowl.
How to Make Asado de Puerco
This recipe has a few simple steps to make a tender pork and full of flavor.
Add chiles to a saucepan and cover with water. Bring to a boil, and simmer until soft, about 10-15 minutes. With a slotted spoon, remove the peppers to a plate to cool slightly, and save the water for later.
Add pork, 3 garlic cloves and the bay leaf to a large pan and enough water to cover; bring to a boil, then simmer uncovered until pork is tender. It will take at least 45-60 minutes, add small amounts of water as needed to keep it covered.
While the pork cooks, make the sauce by blending softened peppers with cilantro, if using, orange juice (and zest if desired* see note), oregano, salt, thyme, cumin, clove, remaining garlic, and 1 cup of the reserved pepper water in a high-powered blender. Add more water until you have reached your desired consistency.
With a slotted spoon, remove cooked pork from the pan, discard water, then melt the butter and brown pork evenly on medium heat.
Pour sauce over the meat and stir to combine. Add vinegar and cook for 5 more minutes on medium-low; again, adding any additional water as needed, then serve.
Hint: Make sure the dried chiles are fully softened before blending so you get a smooth, even sauce.
Recipe Tips
- Orange Zest: You can just add some of the orange peel to the last steps of simmer the pork in the sauce, then remove before serving, if preferred.
- Browning the Pork: Take your time here to build flavor before adding the sauce.
- Control the Liquid: If the sauce gets too thick, add a little of the reserved cooking liquid to adjust consistency.
If you're craving something warm and hearty in the same comforting slow-cooked style, try our versatile Mexican Shredded Chicken.
More Mexican-Inspired Recipes
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days. If you want, keep the pepper water for a few days, as well, you can use on leftovers.
- Freezer: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Warm gently over medium heat, adding a splash of water or broth if needed to loosen the sauce.
Serving Suggestions
- More Mexican-Inspired Dishes: Guacamole and Chips, Spaghetti Squash Enchiladas, Tacos Gobernador or Pork Carnitas.
- Drinks: Classic Margarita, Watermelon Mojito or a Non Alcoholic Paloma.
Asado de Puerco Recipe FAQs
Pork shoulder is ideal because it becomes tender and flavorful during slow cooking.
Yes, you can reduce the number of chiles or remove more seeds to keep the flavor mild.
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Asado de Puerco
Equipment
- Measuring Cups and Spoons
- Large Pan
- High-Powered Blender
Ingredients
- 7 guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 ½ lb pork shoulder cut into small pieces
- 5 garlic cloves divided
- 1 bay leaf
- ½ cup fresh cilantro
- 1 orange zested and juiced* see notes
- 1 tablespoon Mexican oregano
- 1 tablespoon salt to taste
- ½ teaspoon dried thyme
- 1 teaspoon ground cumin
- ¼ teaspoon ground clove
- water as needed
- 2 tablespoon butter unsalted or salted
- 1 teaspoon white vinegar
Instructions
- Add chiles to a saucepan and cover with water. Bring to a boil, and simmer until soft, about 10-15 minutes. With a slotted spoon, remove the peppers to a plate to cool slightly, and save the water for later.
- Add pork, 3 garlic cloves and the bay leaf to a large pan and enough water to cover; bring to a boil, then simmer uncovered until pork is tender. It will take at least 45-60 minutes, add small amounts of water as needed to keep it covered.
- While the pork cooks, make the sauce by blending softened peppers with cilantro, if using, orange juice (and zest if desired* see note), oregano, salt, thyme, cumin, clove, remaining garlic, and 1 cup of the reserved pepper water in a high-powered blender. Add more water until you have reached your desired consistency.
- With a slotted spoon, remove cooked pork from the pan, discard water, then melt the butter and brown pork evenly on medium heat.
- Pour sauce over the meat and stir to combine. Add vinegar and cook for 5 more minutes on medium-low; again, adding any additional water as needed, then serve.
Notes
- Orange Zest: You can just add some of the orange peel to the last steps of simmer the pork in the sauce, then remove before serving, if preferred.
- Browning the Pork: Take your time here to build flavor before adding the sauce.
- Control the Liquid: If the sauce gets too thick, add a little of the reserved cooking liquid to adjust consistency.
- Soften Long Enough: Fully softened chiles will be easier to blend, and provide a smooth, even sauce.
- Refrigerator: Store in an airtight container for up to 3-4 days. If you want, keep the pepper water for a few days, as well, you can use on leftovers.
- Freezer: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Warm gently over medium heat, adding a splash of water or broth if needed to loosen the sauce.
Nutrition
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