Entree: Mexico – Chihuahua & Northern Mexico – Asado de Puerco (Slow-simmered northern Mexican pork in a smoky red chile adobo, served shredded or in chunks)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 6 dried guajillo chiles, stems removed and seeds discarded
- 2 dried ancho chiles, stems removed and seeds discarded
- 1 medium white onion, quartered (about 1 1/2 cups / 200 g)
- 4 garlic cloves
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground cloves
- 2 tbsp (30 ml) white vinegar
- 2 cups (480 ml) low-sodium chicken broth or water, plus more if needed
- 2 bay leaves
- Warm corn tortillas, for serving
- Chopped fresh cilantro and lime wedges, for garnish
- Pickled red onion, optional, for serving

Instructions

1. Toast the dried chiles briefly in a dry skillet over medium heat, pressing each chile for 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Drain.
2. In a blender, combine the softened chiles, quartered onion, garlic, vinegar, cumin, oregano, ground cloves, salt, pepper, and 1 cup (240 ml) of the chicken broth. Blend to a smooth adobo, adding remaining broth as needed to reach a pourable sauce consistency.
3. Pat the pork pieces dry and season lightly with salt and pepper. Heat the oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until well-seared on all sides, about 6–8 minutes per batch. Remove and set aside.
4. Reduce heat to medium, add the adobo sauce to the pot and cook 2–3 minutes to bloom the spices. Return the browned pork to the pot, add the bay leaves, and enough additional broth or water to come about halfway up the pork pieces.
5. Bring to a gentle simmer, cover, and cook partially covered over low heat for 1 1/2 to 2 hours, or until pork is fork-tender and sauce has thickened. Alternatively, cook in a 325°F (160°C) oven for the same time.
6. Remove bay leaves. For shredded asado, use two forks to pull the pork apart in the sauce; for chunk-style, leave as pieces. Adjust seasoning with salt and a squeeze of lime if desired.
7. Serve hot with warm corn tortillas, chopped cilantro, lime wedges, and pickled onion on the side.