Entree: Mexico – Coahuila (Northern Mexico) – Asado de Puerco Coahuilense

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 2 hrs

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
- 4 dried guajillo chiles, stems removed and seeded (about 1.2 oz / 35 g)
- 2 dried ancho chiles, stems removed and seeded (about 0.8 oz / 23 g)
- 1 optional dried cascabel chile, stem removed and seeded (about 0.2 oz / 6 g)
- 3 tbsp (45 ml) vegetable oil or pork lard, divided
- 1 large white onion, halved and sliced (about 8 oz / 225 g)
- 6 garlic cloves
- 2 medium roma tomatoes (or 1 cup / 225 g canned crushed tomatoes), roasted or broiled until charred
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) apple cider vinegar
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried Mexican oregano
- 1/4 tsp (1 ml) ground cloves
- 2 tsp (10 ml) kosher salt, plus more to taste (approx. 12 g)
- 1 tsp (5 ml) freshly ground black pepper
- 4 cups (960 ml) low-sodium chicken or pork stock
- 2 bay leaves
- 1 lb (450 g) russet potatoes, peeled and cut into 1- to 1.5-inch (2.5–4 cm) chunks
- 8 oz (225 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 12 corn tortillas, warmed, for serving (optional)

Instructions

Short Description:
Hearty Coahuila-style pork stew of pork shoulder marinated in a blend of toasted dried chilies, garlic, spices and vinegar, then slowly braised with potatoes and carrots until deeply flavored and tender.

Regional Notes:
This northern Mexican variation emphasizes a dried-chile marinade (guajillo and ancho with optional cascabel) and a tang from vinegar and orange that is characteristic of Coahuila asado preparations; unlike coastal or central stews it leans on toasted chilies and fewer fresh chiles, and often includes root vegetables for a single-dish meal.

1. Toast the dried chiles in a dry skillet over medium heat for 10–30 seconds per side until fragrant (do not burn). Remove from heat and place in a bowl; cover with very hot water and soak 15–20 minutes until soft. Reserve 1/4 cup (60 ml) soaking liquid.
2. While chiles soak, char the roma tomatoes on a hot skillet or under a broiler until skin is blackened; cool and peel if desired. Peel the garlic and chop the onion.
3. Drain the softened chiles, discard stems and seeds, and place in a blender with the charred tomatoes, garlic, 2 tbsp (30 ml) of oil, orange juice, apple cider vinegar, cumin, oregano, ground cloves, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, and 1/4 cup (60 ml) of the reserved chile soaking liquid. Blend to a smooth, thick adobo; add a tablespoon of water if needed to blend.
4. In a large bowl, combine the pork cubes with the chile adobo, coating thoroughly. Cover and refrigerate at least 2 hours or preferably overnight for best flavor.
5. Heat a large heavy pot or Dutch oven over medium-high heat and add remaining 1 tbsp (15 ml) oil. Working in batches, sear the marinated pork pieces until well browned on all sides, about 4–6 minutes per batch. Transfer browned pork to a plate.
6. In the same pot, add the sliced onion and cook 4–5 minutes until softened and starting to brown, scraping up browned bits. Add the remaining 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper.
7. Return all browned pork to the pot. Pour in the stock to barely cover the meat (about 4 cups / 960 ml). Add bay leaves. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 1¼–1½ hours until pork is tender when pierced.
8. Add potato chunks and carrot pieces to the pot. Continue simmering, uncovered or partially covered, another 30–40 minutes until vegetables and pork are fork-tender and sauce has slightly thickened. Taste and adjust seasoning with more salt or a squeeze of lime if needed.
9. Remove bay leaves. Stir in chopped cilantro just before serving. Serve the Asado de Puerco Coahuilense hot with lime wedges and warm corn tortillas (or rice) on the side.