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5.0 from 12 votes

Asado de Puerco Recipe

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 Time
10 mins
Cook Time
2 hrs
Marinating
4 hrs
Servings: 6
Calories: 334 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

FOR THE CHILI SAUCE
  • 3 dried guajillo chilies
  • 3 dried Pasilla chilies
  • 3 ancho chilies
  • 3 chiles de árbol 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
    Cup of Yum
  1. 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.
  2. Place the toasted chilies in a bowl, cover with hot water, and soak for 20 minutes to soften.
  3. Drain the soaked chilies and transfer them to a blender or food processor.
  4. Add chopped onion, chopped garlic, pumpkin seeds, Mexican oregano, cumin, bay leaves, salt and pepper to taste, and 1 cup of broth.
  5. Blend until smooth. Strain if desired for an extra smooth sauce.
FOR THE PORK MARINADE (OPTIONAL)
  1. 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.
  2. 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
  1. Heat the lard or oil over medium-high heat in a large pot or Dutch oven.
  2. Season the pork cubes with salt and pepper, then brown them in batches, 3-4 minutes per side. Avoid overcrowding to ensure even browning.
  3. Once all the pork is browned, return it all to the pot and pour in the chili sauce.
  4. 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.
  5. 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.
  6. Taste the stew and adjust salt as needed.
SERVING
  1. 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

Calories 334kcal (17%) Carbohydrates 22g (7%) Protein 28g (56%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 77mg (26%) Sodium 1302mg (54%) Potassium 1006mg (29%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 6457IU (129%) Vitamin C 16mg (18%) Calcium 61mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 22g 7%
Protein 28g 56%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 77mg 26%
Sodium 1302mg 54%
Potassium 1006mg 21%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 6457IU 129%
Vitamin C 16mg 18%
Calcium 61mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.