Entree: Mexico – San Luis Potosi, Bajio Mexico – Asado de Boda

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into 1 1/2-inch (3.5 cm) cubes, trimmed of excess fat
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil, divided
- 6 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 3 medium Roma tomatoes (about 1 lb / 450 g)
- 1 medium white onion (about 8 oz / 225 g), quartered
- 4 cloves garlic, peeled
- 1 tbsp (15 ml) apple cider vinegar
- 2 cups (480 ml) low-sodium chicken or pork broth
- 2 bay leaves
- 1 (2-inch / 5 cm) cinnamon stick
- 2 whole cloves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (12 g) piloncillo, grated (or 1 tbsp / 12 g dark brown sugar)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 1 tbsp (15 ml) lard or additional vegetable oil (optional, for finishing)
- Fresh cilantro leaves and 1/2 small white onion, finely diced, for garnish
- Lime wedges, for serving
- 1 1/2 cups (300 g) long-grain white rice (for Mexican red rice)
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1/4 cup (60 g) finely chopped white onion (for rice)
- 2 cloves garlic, minced (for rice)
- 1 medium tomato, blended with 1/4 cup (60 ml) water (or 1/3 cup / 80 ml canned tomato sauce) (for rice)
- 2 cups (480 ml) chicken broth (for rice)
- Salt to taste (for rice)
- 12 corn tortillas (for serving)

Instructions

Short Description:
A rich San Luis Potosi-style pork stew of braised pork shoulder simmered in a red chili-tomato sauce flavored with warm spices and piloncillo, served with Mexican red rice and warm corn tortillas. Hearty, slightly sweet, and fragrant—traditionally served at weddings and celebrations.

Regional Notes:
This Bajio (San Luis Potosi) variation emphasizes a deep red sauce made from toasted guajillo and ancho chiles with warm spices (cinnamon, cloves) and piloncillo, producing a sweet-spiced profile distinct from coastal or Oaxacan versions. It is commonly served with white or red rice and corn tortillas rather than heavy sides.

1. Prepare chiles and tomatoes: In a dry skillet over medium heat, toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burnt. Remove stems and seeds if not already done. In the same skillet, char the Roma tomatoes and the quartered onion on high heat until blackened in spots, about 3–4 minutes per side. Lightly char the garlic cloves, about 1–2 minutes.
2. Soak chiles: Place toasted chiles in a bowl and cover with hot water. Let soften 15 minutes, then drain, reserving about 1/4 cup (60 ml) soaking liquid.
3. Make the red sauce: In a blender, combine softened chiles, charred tomatoes, charred onion, charred garlic, 1 tbsp (15 ml) apple cider vinegar, 1/4 cup (60 ml) of the reserved chile soaking liquid (if needed for blending), oregano, cumin, cloves, and the cinnamon stick broken into pieces. Blend until very smooth, adding a little more soaking liquid if necessary. Strain the blended sauce through a fine mesh sieve into a bowl, pressing solids to extract as much sauce as possible. Discard solids. Taste and adjust salt.
4. Season and sear pork: Pat pork cubes dry and season with 1 1/2 tsp (7 g) kosher salt and 1/2 tsp (1 g) black pepper. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high. In batches, sear pork until browned on all sides, about 4 minutes per batch. Transfer seared pork to a plate.
5. Build the stew: Reduce heat to medium. If needed, add 1 tbsp (15 ml) oil to the pot. Pour the strained red sauce into the pot and cook, stirring, 3–4 minutes to deepen the flavors. Add seared pork back to the pot, pour 2 cups (480 ml) chicken or pork broth, add bay leaves, the cinnamon stick pieces (if any remain), and piloncillo (or brown sugar). Bring to a gentle simmer.
6. Braise: Cover, reduce heat to low, and simmer gently for 50–60 minutes, stirring occasionally, until pork is tender. After 30 minutes of simmering, add the potato cubes and continue cooking until potatoes are tender and pork is fork-tender, about 20–30 more minutes. If sauce reduces too much, add up to 1/2 cup (120 ml) additional hot broth or water.
7. Finish seasoning: Remove cinnamon stick and bay leaves. Stir in 1 tbsp (15 ml) lard or extra oil if you want a silkier sauce. Taste and adjust salt and pepper. Keep warm on very low heat while you prepare rice and tortillas.
8. Make Mexican red rice: Rinse rice under cold water until water runs clear; drain. In a saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add 1/4 cup (60 g) chopped onion and 2 minced garlic cloves; sauté 2–3 minutes until translucent. Add drained rice and cook, stirring, until rice is lightly toasted, 3–4 minutes. Stir in blended tomato mixture (from ingredients) and 2 cups (480 ml) chicken broth; season with 1/2 tsp (3 g) salt (adjust to taste). Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
9. Warm tortillas: Wrap corn tortillas in a damp clean towel and microwave 30–45 seconds, or warm on a comal/skillet 20–30 seconds per side until pliable.
10. Serve: Spoon rice onto each plate, ladle generous portions of Asado de Boda (pork and sauce) alongside or over the rice, and serve with warm corn tortillas. Garnish with chopped white onion, fresh cilantro, and lime wedges. Offer extra sauce at the table.
11. Leftovers and notes: Asado de Boda develops more depth after a day; refrigerate in an airtight container up to 3 days or freeze up to 3 months. When reheating, add a splash of broth to loosen the sauce.