Asado De Puerco and Mexican Rice

This delicious pork shoulder stew, or asada de puerco, is a hearty Mexican dish with bold flavors. It’s made using dried chile peppers instead of chile powder and the difference is really apparent in the finished dish.

The ancho chiles add a smoky and slightly sweet flavor while the guajillo chiles are also a little smoky. If you want a milder finish, you might want to reduce the amount of chiles. Serve your stew with some sliced onion marinated in lemon juice to elevate the amazing flavor even more.

Spicy pork shoulder stew is a wonderful recipe which is easy to make and boasts an authentic Mexican flavor in every mouthful. You’re going to love the flavors in this dish. Whether you pair it with rice, bread or tortillas, you’re sure to appreciate the flavor which is spicy, smoky and a little sweet, all at once.

Why You’ll Love the Recipe:

This full-flavored pork shoulder stew is decidedly Mexican and offers smoky, sweet and spicy flavors. If you enjoy pork recipes, you’ll really love this one.

How to Serve It:

Serve the stew hot with rice, bread or tortillas. 

Can You Make It Ahead?

Yes, you can prepare it in advance and reheat it later.

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Variations and Substitutions:

You can adjust the amount of chiles if you want a spicier or less spicy result. 

This delicious pork shoulder stew is made with dried chiles instead of chile powder, which gives it a richer, more flavorful appeal. Served with rice or bread, this is a dish you’ll want to enjoy often.

Asado De Puerco and Mexican Rice

This delicious pork shoulder stew, or asada de puerco, is a hearty Mexican dish with bold flavors. It’s made using dried chile peppers instead of chile powder and the difference is really apparent in the finished dish.

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Cook Time 1 hour hr 20 minutes mins

Course Main

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• 1 ½ pounds pork shoulder Boston butt in 1-inch cubes
• 4 dried ancho chiles
• 4 dried guajillo chiles
• ½ cup water
• ½ teaspoon salt
• 2 garlic cloves
• 1 tablespoon chicken bouillon granules
• 2 tablespoons chopped fresh cilantro
• 2 bay leaves
• 2 whole cloves
• 10 whole black peppercorns
• ½ inch Mexican cinnamon stick
• ½ teaspoon dried thyme
• ½ teaspoon dried Mexican oregano
• 1 tablespoon lard
• Salt to taste
• ½ teaspoon cumin seeds

Instructions

 

• Put the pork, water and ½ teaspoon salt in a large pot and cover.
  
• Cook for 20 minutes, stirring often.
• Take off the lid and turn up the heat.
• Cook, stirring all the time, for 3 minutes or until the liquid has evaporated.
• Keep cooking for another 15 or 20 minutes, until the pork has rendered its fat and browned.
• Discard the stems and seeds from the dried chiles and put them in a skillet over a low heat. Let them soften but don’t toast them.
  
• Transfer them into a bowl of hot water and let them soak for 20 minutes.
• Transfer the pork onto a plate and leave the grease in the pot.
• Drain the chiles and keep the water they soaked in.
• Put the chiles in a blender with the bouillon, cilantro, garlic, peppercorns, bay leaves, cinnamon, cloves, thyme, cumin seeds, and oregano.
  
• Add a cup of the chile soaking water and blend until mixed.
• Add another cup of the soaking water, add a pinch of salt and blend again.
• Now put the pot over a moderate heat and add the lard to the grease already in there.
• Add the blended chile mixture from the blender (careful – it might splatter!)
• Scrape up any browned stuck-on bits from the bottom of the pot and bring the mixture to a boil.
• Add the meat back in there as well as any juices from it.
  
• Turn down the heat, partially cover, and simmer for 15 to 20 minutes, stirring occasionally, until the sauce is thickened. It’s up to you how thick you want it. If you prefer it thicker, keep simmering.
  
• Enjoy!
  

Keyword Asado De Puerco and Mexican Rice

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