Entree: Mexico – Northern Mexico (Nuevo Leon) – Asado de Puerco

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed and cut into 1.5-inch (4 cm) cubes
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large white onion, halved and sliced (about 2 cups / 300 g)
- 6 cloves garlic, divided
- 6 dried guajillo chiles, stems removed, seeds discarded
- 3 dried ancho chiles, stems removed, seeds discarded
- 1 medium Roma tomato, roasted or charred (about 4 oz / 115 g)
- 1 tsp (1 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 4 cups (960 ml) low-sodium chicken broth or water
- 1 lb (450 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds (about 8 oz / 225 g)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 12 corn tortillas (optional), for serving
- Lime wedges and thinly sliced raw onion, for serving (optional)

Instructions

Short Description:
A hearty Northern Mexican pork stew of braised pork shoulder simmered in a deep red chili sauce with potatoes and carrots, served hot with warm corn tortillas. The sauce is built from toasted local dried chiles for a smoky-sweet, tangy-red flavor typical of Nuevo Leon.

Regional Notes:
This Nuevo Leon version uses a rich red sauce made from dried guajillo and ancho chiles, giving a moderately smoky, fruity heat rather than extreme spiciness; potatoes and carrots are added to make the stew a complete, rustic main course as commonly served in Northern Mexico. Unlike some central Mexican variants that rely heavily on complex mole spices, this asado emphasizes the pure flavors of toasted chiles, pork, garlic, and onion.

1. Pat the pork cubes dry and season with 2 tsp (10 g) salt and 1 tsp (2 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil or lard in a large heavy pot or Dutch oven over medium-high heat.
2. In batches, sear the pork cubes until well browned on all sides, about 6–8 minutes per batch. Remove browned pork to a plate and set aside.
3. Lower heat to medium. Add the sliced half onion and 3 smashed garlic cloves to the pot and sauté until softened and translucent, about 5 minutes. Push vegetables to the side.
4. While the onion softens, lightly toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 15–30 seconds per side until fragrant (do not burn). Transfer chiles to a bowl and cover with hot water; soak 15 minutes until pliable. Reserve 1/2 cup (120 ml) of the soaking liquid.
5. In a blender, combine soaked chiles (stems/seeds removed), roasted tomato, remaining 3 cloves garlic, 1 tsp (1 g) ground cumin, 1 tsp (1 g) dried Mexican oregano, and 1/2 cup (120 ml) chile soaking liquid. Add a little chicken broth if needed to help blend. Blend until very smooth.
6. Pour the blended chili sauce through a fine-mesh strainer into the pot with the sautéed onion, pressing solids to extract sauce; discard solids left in the strainer. Cook the strained sauce over medium heat 3–4 minutes to deepen flavor.
7. Return the seared pork to the pot. Add 4 cups (960 ml) chicken broth or water and 2 bay leaves. Bring to a simmer, cover partially, and reduce heat to low. Simmer gently for 45 minutes.
8. After 45 minutes, add the potato cubes and carrot rounds to the stew. Continue cooking, partially covered, another 25–35 minutes until pork is fork-tender and vegetables are cooked through.
9. Stir in 2 tbsp (30 ml) vinegar and 2 tbsp (8 g) chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed. If sauce is too thin, raise heat and simmer uncovered a few minutes to thicken; if too thick, add up to 1/2 cup (120 ml) extra broth or water.
10. Warm the corn tortillas (if using) on a comal or skillet. Serve the asado de puerco hot in bowls with tortillas, lime wedges, and thinly sliced raw onion and extra cilantro for garnish.