Home > Main Entrees - Pork recipes > Asado de Puerco (slow-simmered Mexican-style pork)… recipe and photos included

Asado de Puerco (slow-simmered Mexican-style pork)… recipe and photos included

February 15, 2015 Leave a comment Go to comments

I’ve tried making this dish a few times before, but never really hit on a winning recipe. My measure is usually “does it taste as good as my favorite Mexican restaurant?” The answer had been no for a while, but today I think I finally got it. So here we go:

Total prep time: about two hours. Taste? Delicioso :)

Total prep time: about two hours. Taste? Delicioso 🙂

The recipe calls for two Chili Ancho pods and one Chili Cascavel pod

The recipe calls for two Chili Ancho pods and one Chili Cascavel pod. De-vein each pod and remove all seeds.

Boil the pods for about 15 minutes until they're soft.

Boil the pods for about 15 minutes until they’re soft.

Once the pods are soft, put them in a blender along with maybe 1/3 cup of the water they boiled in, and puree. Using a strainer, strain out the excess liquid and you will have a nice looking paste left over.

Once the pods are soft, put them in a blender along with maybe 1/3 cup of the water they boiled in, and puree. Using a strainer, strain out the excess liquid and you will have a nice looking paste left over.

Included here is about 1 lb of cubed, boneless pork shoulder, one clove of garlic (minced), and about 1/2 cup raw onion

Included here is about 1 lb of cubed, boneless pork shoulder, one clove of garlic (minced), and about 1/2 cup raw onion. Brown the cubed pork in two batches in a Dutch oven using 1 TB of oil. Once the meat has been browned, throw in the onions and garlic.

Here we have 1 tsp of Mexican Oregano, 2 tsp of salt, 1 tsp of pepper, and 1 tsp of ground Cumin. The liquid is 1/4 cup of white vinegar. Add this to the pork, onions and garlic along with 1 cup of water. Turn heat to low and simmer covered  for at least an hour, maybe more (depending on how tender you like it). Watch the liquid level as you may have to add some from time to time.

Here we have 1 tsp of Mexican Oregano, 2 tsp of salt, 1 tsp of pepper, and 1 tsp of ground Cumin. The liquid is 1/4 cup of white vinegar. Add this to the pork, onions and garlic along with 1 cup of water and the chili paste. Turn heat to low and simmer covered for at least an hour, maybe more (depending on how tender you like it). Watch the liquid level as you may have to add some from time to time.

Here’s the recipe:

Ingredients:

  • 2 Chili Ancho pods, de-veined and de-seeded
  • 1 Chili Cascavel pod, de-veined and de-seeded
  • 1 tsp Mexican oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp ground cumin
  • 1/4 cup white distilled vinegar
  • 1 lb cubed boneless pork shoulder (trimmed of excess fat)
  • 1/2 cup chopped raw onion
  • 1 garlic clove, minced
  • 1 TB oil

Directions:

  1. Soak both chiles in boiling water until pliable, about 15 minutes. Transfer to a blender and puree until very smooth. Press the mixture through a sieve and reserve.
  2. Cut the meat into 1-inch pieces. Heat oil in Dutch oven on the stovetop (medium heat). Working in batches, brown the pork in a single layer so as not to crowd the pan. Transfer the browned pork to a plate before adding the next batch.
  3. When all the pork is browned, return it to the pot and add the ground chile paste, onion and garlic. Mix well and add the salt, oregano, cumin and pepper. Add 1 cup of water and the vinegar. Cover and bring to a simmer. Simmer until the meat is tender, cooking for at least 1 hour, adding a bit of additional water as needed if the mixture dries out too much.
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