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–+ servings

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 28 minutes
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • 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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