Entree: Mexico – Chihuahua, Northern Mexico – Asado de Puerco (Pork in Red Chile Sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 10 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, cut into 1 1/2-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 large white onion, quartered (about 8 oz / 225 g), divided
- 4 cloves garlic, divided
- 4 guajillo chiles, stems removed, seeds discarded (about 20 g)
- 2 ancho chiles, stems removed, seeds discarded (about 15 g)
- 2 medium roma tomatoes, charred or roasted (about 7 oz / 200 g)
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2 g) ground cumin
- 2 whole cloves or 1/8 tsp (0.5 g) ground clove
- 1 bay leaf
- 3 cups (720 ml) low-sodium chicken broth (or water)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 2 medium russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 2 large carrots, peeled and cut into 1/2-inch (1.2 cm) rounds (about 8 oz / 225 g)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 cup (185 g) long-grain white rice
- 1 3/4 cups (420 ml) water (for rice)
- 8 small corn tortillas (optional), warmed for serving
- Fresh cilantro leaves and thinly sliced white onion for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
Hearty Chihuahuan asado of braised pork shoulder simmered in a smoky, tangy red chile sauce with potatoes and carrots, served with steamed rice and warm corn tortillas.

Regional Notes:
The Chihuahua version features a bold red chile sauce made from local dried chiles (primarily guajillo and ancho) that are toasted, soaked, and blended with roasted tomatoes and aromatics for a rich, slightly spicy, smoky flavor. Compared with coastal or central Mexican variants, this Northern rendition is thicker, uses fewer tomatoes, and emphasizes dried chiles and long braising for tender pork.

1. Pat pork dry and season with 1 1/2 tsp (8 g) kosher salt and 1 tsp (2 g) black pepper.
2. In a large heavy pot or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) oil. Brown pork in batches until well seared on all sides, about 6–8 minutes per batch; transfer browned pork to a plate and reserve.
3. Reduce heat to medium. Add the quartered onion (reserve half for blending), and 2 of the garlic cloves to the pot and cook until softened and lightly browned, about 5 minutes. Remove and set aside with the pork.
4. Meanwhile, toast the dried chiles in a dry skillet over medium heat, turning constantly until fragrant and slightly darkened but not burned, about 1–2 minutes per side. Transfer chiles to a bowl and cover with hot water; soak 15–20 minutes until pliable, then drain.
5. Char the roma tomatoes directly over a gas flame, under a broiler, or in a hot skillet until skins are blackened; cool slightly. Peel if desired.
6. In a blender, combine soaked chiles, charred tomatoes, the reserved half onion, remaining 2 garlic cloves, 1 tsp (1 g) oregano, 1/2 tsp (2 g) cumin, 2 whole cloves, 1 tbsp (15 ml) vinegar, and about 1/2 cup (120 ml) of the chicken broth. Blend until smooth. If a thinner puree is needed for blending, add a bit more broth, 1–2 tbsp (15–30 ml) at a time.
7. Strain the chile-tomato puree through a fine-mesh sieve into a bowl, pressing to extract as much sauce as possible. Discard solids. If using, whisk in 1 tbsp (15 ml) tomato paste to deepen color and body.
8. Return the pot to medium heat and pour in the strained chile sauce; cook, stirring, 3–4 minutes to deepen the flavor. Add the reserved browned pork pieces, reserved cooked onion, and bay leaf. Pour in remaining chicken broth (about 2 1/2 cups / 600 ml) to just cover the pork.
9. Bring to a gentle simmer, then reduce heat to low, cover, and braise until pork is nearly tender, about 1 to 1 1/4 hours.
10. After pork has simmered this first period and is beginning to soften, add the potato cubes and carrot rounds to the pot. Continue simmering, covered, until meat and vegetables are tender and sauce has thickened slightly, about 30–40 more minutes. Taste and adjust salt (add up to 1/2 tsp / 2–3 g more if needed).
11. While the pork finishes, prepare the rice: rinse 1 cup (185 g) long-grain rice under cold water until water runs clear. In a small saucepan, bring 1 3/4 cups (420 ml) water to a boil with a pinch of salt, add the rice, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
12. When pork and vegetables are tender, remove bay leaf and skim any excess fat from the surface. If sauce is too thin, increase heat and reduce uncovered 5–10 minutes to concentrate flavors; if too thick, add up to 1/4 cup (60 ml) hot water or broth.
13. Serve Asado de Puerco spooned over steamed rice or alongside warm corn tortillas. Garnish with fresh cilantro, thinly sliced white onion, and lime wedges.
14. Leftovers keep well refrigerated up to 3 days and often taste better the next day after flavors meld. Reheat gently over low heat, adding a splash of water or broth if needed.