Asado De Puerco

Mexican Pork Stew

Serves 4+

*Make Ahead*Great Leftovers*Simple Steps

When you look up this recipe you will find there are so many different ways to make Asado de puerco/Mexican pork stew. If you love to search the web or books for recipes you may notice how all of us who love to cook or just cook in general we all use different ingredients and our techniques are not all the same.

I remember when I was younger we would ask my mother what she would be making for dinner before we left to school. She would only have to tell us, “asado” we would automatically know by dinner time someone was in trouble. She would make it so spicy all you were able to taste was the chile. We would now she was mad just by how spicy it was. Yet, I did not mind it, I enjoyed eating this dish.

The way my mother would make it was a little different than I make it today for my family. I added a few ingredients that with years I have put together to make a delicius dish my family will enjoy as I did when I was little. I always love eating this dish since I was little. The taste of the hot flour tortilla and the chile rojo dripping down your hand. It taste so delicious the only way to know is by trying it out.

Here I share with you my recipe and hope you enjoy and try it out.

Lets gather our ingredients:

4 LBS Pork Shoulder
2 Bone-In Pork Chops
1 TBSP Adobo
1 TSP Cumin
1 TSP Oregano
1 TBSP Complete Seasoning
2 TBSP Manteca
1 Basil Leaf
2 Chile de Arbol
5 Chile Guajillo
1 1/2 Cup Chicken Stock
1-2 TSP Pork Seasoning

Lets head to the stove top:

Cut pork shoulder into bite size pieces, with pork chops you will be leaving some meat on bone.
When all meat is cut into bite size pieces add complete seasoning, adobo, and oregano. Mix.
Add manteca to pot and let it melt. When manteca is melted add pork and stir. Cook for 20 minutes stirring making sure it is not burning.
Add pork seasoning. Mix.
Add cumin and bay leaf. Mix.
Add chile rojo. Mix.
Let simmer for 2-5 min. Taste for salt. (If you like it more saucy add water/chicken stock)
Cook until meat is tender.

For Chile Rojo:

Cut open chilies and remove tail and seeds.
In a pot boil water and add chilies.
When chilies are tender and water has changed remove chilies from water and add to blender.
In blender add chilies and chicken stock. Blend.

(If you do not have manteca you can use oil. If you do not have complete seasoning, adobo, or pork seasoning you can substitute it with salt. Please do not worry, it will also come out delicious)

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“From mi casita to your casita, be yourself and stay true to yourself”— Nubia