Asado De Puerco
From oldgringo 16 years ago
- 45 minutes to make
- Serves 4
A classic Mexican braised pork, Asado De Puerco, is a wonderful unique taste for those who like hot, spicy food. Usually served with Mexican rice and flour tortillas.
Ingredients
- 5 ancho chiles; stemmed, seeded shopping list
- 1 guajillo chile; stemmed, seeded shopping list
- 1-1/2 cups water; just below boiling shopping list
- 1 tablespoon red wine vinegar shopping list
- 2 minced garlic cloves shopping list
- 2 tablespoons grated onion shopping list
- 1 teaspoon dried Mexican oregano leaves shopping list
- 1 teaspoon fine ground cumin shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 2 dried whole bay leaves shopping list
- 3 tablespoons peanut oil shopping list
- 2 pounds cubed lean pork stew meat shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 teaspoon lemon juice shopping list
How to make it
- Asado de Puerco, Pork Roasted With Chiles
- Note: The Spanish verb "asar" means to roast. "Asado" is derived from this verb but, as far as I can tell, it is loosely used to mean barbequed or braised in naming some of the Mexican and South American dishes. The sauce made thick is indeed a wonderful barbequed sauce, different from anything resembling our more conventional barbeque sauces. Actually, we owe all our barbeque to the Mexicans who brought it to us, via Northern Mexico.
- Hydration of Dried Chiles:
- Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavor.
- Drain the hydrated chile pieces, reserving the liquid.
- Put the hydrated chiles, along with the 1-1/2 cups of liquid, the vinegar, garlic, onions, oregano, cumin and salt into a food processor and process until the sauce is well blended. Remove from the blender and add the two bay leaves. Set aside until the meat is ready.
- Cut the pork into 1-inch cubes. Season the pork with salt, pepper and lemon juice.
- Heat the oil and add the pork. Cook the pork until all the moisture is cooked away and the pork is nicely browned. Pour off all but 1 tablespoon of fat.
- Add the sauce to the pork and bring it to a boil. Reduce the heat to a very slow simmer, cover and allow to cook for 30 to 45 minutes.
- Adjust the water in the sauce to keep it very thick but thin enough to simmer.
- Serve with Mexican or Spanish Rice and Frijoles Refritos and warm flour tortillas.
The Rating
Reviewed by 3 people-
chilis and pork, what can be better? As kukla said,"a keeper" thanks for the post.Bob
robertg
in loved it
-
I love this.... you have my mouth watering tonight for your foods......
zena824
in Somewhere, USA loved it
-
Very robust flavors, great served on it's own or in tortillas!! Added a full review in the I Made It II Group ------------------> Asado De Puerco
more
mommyluvs2cook
in Santa Fe loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "