Entree: Mexico – Gulf Coast Mexico — Tamaulipas – Asado de Puerco (Pork in Chili Sauce)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs 15 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.36 kg) pork shoulder (pork butt), trimmed and cut into 1 1/2-inch pieces (approx. 1.36 kg)
- 1 1/2 tsp (7.5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 4 guajillo chilies, stemmed and seeded (about 16 g total)
- 2 ancho chilies, stemmed and seeded (about 18 g total)
- 2 chile de arbol, stemmed and seeded (optional for heat)
- 1 cup (240 ml) hot water (for soaking chilies)
- 3 medium Roma tomatoes, halved (about 10 oz / 280 g)
- 1 medium white onion, quartered (about 6 oz / 170 g), divided
- 6 garlic cloves, divided
- 2 cups (480 ml) low-sodium chicken or pork broth, divided
- 1 bay leaf
- 1 tsp (5 ml) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1/8 tsp (0.5 g) ground cloves (or 2 whole cloves crushed)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 1 tbsp (15 ml) brown sugar or piloncillo shaved (optional, balances acidity)
- 2 tbsp (30 ml) vegetable oil (for sauce and finishing)
- Fresh cilantro, chopped, for garnish
- 1 small white onion, finely diced, for garnish
- Lime wedges, for serving

For the Mexican rice (serves 6)
- 2 cups (370 g) long-grain white rice, rinsed
- 3 tbsp (45 ml) vegetable oil
- 1 small tomato or 3 tbsp (45 ml) tomato puree (use reserved tomato from above if desired)
- 1 3/4 cups (420 ml) chicken broth or water
- 1/2 tsp (2.5 ml) salt

For the refried pinto beans (serves 6)
- 2 cups (480 g) cooked pinto beans (from about 1 cup / 200 g dried, cooked) or 2 cans (15 oz / 425 g each) drained and rinsed
- 2 tbsp (30 ml) lard or vegetable oil
- 1/4 cup (60 g) white onion, finely chopped
- 1 garlic clove, minced
- Salt to taste
- Optional: 1/4 cup (60 g) queso fresco or shredded Oaxaca for topping

Instructions

Short Description:
Asado de Puerco from Tamaulipas is pork simmered until very tender in a rich, smooth sauce made from toasted dried chilies, garlic, tomato and warm spices, served with Mexican rice and refried pinto beans to make a complete main-course meal.

Regional Notes:
This Gulf Coast Tamaulipas version emphasizes a deep, slightly sweet and aromatic dried-chili base (guajillo and ancho) tempered with a touch of chile de arbol for warmth, brightened by tomato and finished with Mexican oregano and cumin. Unlike some interior styles that use heavy tomato or adobo, this coastal variant keeps the sauce glossy and balanced to complement rice and beans typical to the region.

1. Season the pork pieces with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the pork in batches, about 4–5 minutes per side, until well-seared. Transfer browned pork to a plate and set aside.
2. While pork browns, toast the dried chilies briefly in a dry skillet over medium heat — 20–30 seconds per side — just until fragrant (do not burn). Place toasted chilies in a bowl and pour 1 cup (240 ml) very hot water over them. Let soak 15 minutes to soften.
3. Char the 3 Roma tomato halves, half of the quartered onion, and 4 garlic cloves on a hot comal or skillet (or broil/grill) until blackened in spots and softened, about 6–8 minutes. Transfer to blender.
4. Drain the chilies, reserving the soaking liquid. Add softened chilies to the blender with the charred tomato, charred onion, the remaining 2 garlic cloves (raw or charred to taste), 1 cup (240 ml) of broth, 1 tsp cumin, 1 tsp Mexican oregano, 1/8 tsp ground cloves, 1 bay leaf, 1 tbsp vinegar, and 1 tbsp brown sugar (if using). Blend to a very smooth sauce, adding up to 1/4 cup (60 ml) of the reserved chili soaking liquid if needed to achieve a pourable consistency.
5. Strain the blended sauce through a fine-mesh sieve into a bowl, pressing to extract a smooth, seed-free puree. Taste and adjust salt, sugar or vinegar to balance acidity and heat.
6. Return the Dutch oven to medium heat and add 1 tbsp (15 ml) oil. Sauté the remaining quartered onion until translucent, about 4 minutes. Pour in the strained chili-tomato sauce and bring to a simmer, scraping up any browned bits. Cook 5 minutes to meld flavors.
7. Add the seared pork pieces back into the pot, pour in the remaining 1 cup (240 ml) broth (or enough to nearly cover the pork), tuck in the bay leaf (if not already), cover, and reduce heat to low. Simmer gently for 1 1/2 to 2 hours, stirring occasionally, until pork is fork-tender and sauce is thickened. If sauce reduces too far, add a little extra broth. Adjust salt to taste.
8. While pork simmers, prepare the rice: heat 3 tbsp (45 ml) oil in a saucepan over medium heat. Add the rinsed rice and cook, stirring, until grains are opaque and some edges are golden brown, 6–8 minutes. If using a fresh tomato instead of puree, blend it with 1/4 cup (60 ml) water and add; otherwise add tomato puree. Add 1 3/4 cups (420 ml) chicken broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes; fluff with fork.
9. Prepare the refried pinto beans: heat 2 tbsp lard or oil in a skillet over medium. Sauté 1/4 cup chopped onion until soft, add minced garlic and cook 30 seconds. Add cooked pinto beans and 1/4 cup (60 ml) bean cooking liquid or water. Mash with a potato masher to desired consistency, frying and stirring until creamy and slightly thickened, 5–8 minutes. Season with salt to taste. Stir in a little butter or oil for gloss if desired. Top with queso if using.
10. When the pork is tender, remove bay leaf. If sauce appears thin, increase heat and simmer uncovered 5–10 minutes to reduce to a glossy consistency. Stir in 1 tbsp oil at the end for shine and to round the flavors.
11. To serve: spoon rice and a portion of refried beans onto each plate, ladle generous portions of asado de puerco with sauce over or beside the rice. Garnish with chopped cilantro, diced white onion, and lime wedges. Serve with warm corn tortillas or tostadas as desired.
12. Leftovers: refrigerate sauce and pork in an airtight container up to 3 days or freeze up to 3 months. Reheat gently, adding a splash of broth if needed.