Asado De Puerco and Mexican Rice

Sure to be a popular meal, this Mexican pork stew with rice is truly delicious. It’s made with pork shoulder, chile peppers and spices, garlic, and more, for a superior flavor in every mouthful. This is a classic south of the border dish that’s easy to make.

You probably already have most of the ingredients to hand and, if not, they’re easy enough to find at the grocery store or your friendly local Mexican market! Although this stew is ideal for chilly evenings, it’s too good to only enjoy during the winter. It makes a great dinner any time you want.

It’s a carnivore’s dream and, even if you don’t tend to cook with pork much, you are going to be glad you chose to maek asado de puerco, as it’s super-easy to prepare and the flavors will reward you with every bite.

Why You’ll Love the Recipe

This Mexican pork stew is delicious and well worth making. It pairs beautifully with the spiced rice. 

How to Serve It

Enjoy the stew hot with rice and any other sides you favor. Corn on the cob pairs well. 

Can You Make It Ahead?

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

Storage Instructions

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions

You can use pork loin instead of pork shoulder and adjust the amount of chile peppers used.

Asado de Puerco and Mexican Rice

Asado de puerco is a meaty and flavorful dish which is a breeze to prepare and offers a wonderful flavor. If you like spicy pork recipes, you’re going to love this.

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Cook Time 1 hour hr 28 minutes mins

Course Main

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• 1½ pounds pork shoulder in 1-inch cubes
• 4 dried guajillo chiles
• ½ teaspoon salt
• ½ cup water
• 1 tablespoon chicken bouillon granules
• 2 tablespoons chopped cilantro
• 4 dried ancho chiles
• 2 garlic cloves
• 10 whole black peppercorns
• ½ teaspoon cumin seeds
• ½ teaspoon dried thyme
• 2 whole cloves
• 2 bay leaves
• 1 tablespoon pork lard or vegetable shortening

FOR THE MEXICAN RICE:

• 1 cup long grain white rice
• 2 tablespoons canola or vegetable oil
• 2 cups warm water
• 2 minced garlic cloves
• 2 teaspoons tomato bouillon caldo de tomate
• 4 to 8 ounces tomato sauce
• 1 teaspoon chile powder

Instructions

 

• Put the pork in a heavy pot or Dutch oven with ½ cup water and ½ teaspoon salt.
• Cover and cook for 20 minutes, stirring occasionally.
• Take off the lid and turn up the heat a little.
• Cook for another 15 to 20 minutes or until the fat renders off the pork.
• Remove the tops of the chiles and discard the seeds.
• Heat the chile peppers in a large pan over a low heat, letting them soften but not toast.
• Let them soak in hot water for 20 minutes.
• Take the pork out of the pan and set to one side.
• Put the chiles in a blender and reserve the water they soaked in.
• Add the bouillon, cilantro, garlic, cinnamon, peppercorns, thyme, cumin, cloves, bay leaves, and oregano.
• Add a cup of the chile soaking water and blend until smooth.
• Add another cup of the soaking water and a pinch of salt, and blend again.
• Melt the lard in the same pot (you don’t have to clean it out first).
• Add the pureed chile mixture and bring to a boil.
• Add the pork and turn down the heat, partially covering the pan.
• Simmer for 15 to 20 minutes or until thick, stirring occasionally.
• For the rice, heat the oil in a large pan and then add the rice and cook for 2 to 3 minutes, until golden.
• Turn the heat down and add the tomato sauce and warm water, stirring well.
• Add the garlic, tomato broth and chile powder.
• Bring to a boil and then reduce the heat and cover.
• Simmer for 20 minutes or until all the water is absorbed.
• Fluff the rice with a fork them let it sit, covered, for 5 or 10 minutes, before serving.

Keyword Asado De Puerco and Mexican Rice

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