Asado de Puerco
Savor the rich flavors of Asado de Puerco, a tender pork dish simmered in a smooth chile-based sauce perfect for cozy meals.
Servings: 8
Calories: 205kcal
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
Calories: 205kcal | Carbohydrates: 11g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 973mg | Potassium: 573mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3343IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg
