Asado de Puerco Recipe

Asado de Puerco is a rich and comforting Mexican pork stew made with tender chunks of pork simmered in a deep red chile sauce. Popular across Northern Mexico, especially in Nuevo León, this dish is known for its smoky flavor, earthy spices, and melt-in-your-mouth texture. Unlike many spicy stews, Asado de Puerco focuses more on depth and richness than heat, making it a hearty family meal that pairs beautifully with rice, beans, and warm tortillas.

Main Essence of This Dish

The heart of Asado de Puerco lies in its slow-cooked pork and flavorful red chile sauce. Dried guajillo and ancho chiles create a sauce that is smoky, slightly sweet, and deeply savory. As the pork simmers, it absorbs all the flavors from the chiles, garlic, and spices, resulting in a stew that tastes even better the next day. This traditional Mexican comfort food is filling, satisfying, and perfect for family dinners or festive gatherings.

Recipe Information

Also Read: Chicken Cordon Bleu Recipe

Ingredients

For the Pork

• 1½ pounds pork shoulder, cut into bite-sized cubes
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• ½ cup water

For the Chile Sauce

• 4 dried guajillo chiles
• 4 dried ancho chiles
• 3 garlic cloves
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon white vinegar
• 2 cups warm water for soaking chiles
• Salt to taste

Also Read: Chicken Quesadillas Recipe

How to Make Asado de Puerco

Step 1: Prepare the Chiles

Remove the stems and seeds from the guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

Step 2: Make the Chile Sauce

Transfer the softened chiles to a blender. Add garlic, cumin, oregano, black pepper, vinegar, and about one cup of the soaking liquid. Blend until completely smooth. Strain the sauce through a fine mesh sieve for a silky texture.

Step 3: Brown the Pork

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork cubes and cook until lightly browned on all sides. Season with salt while cooking.

Step 4: Simmer the Stew

Pour the prepared chile sauce over the browned pork. Add the bay leaves and half cup of water. Stir well and bring everything to a gentle simmer.

Step 5: Cook Until Tender

Cover the pot and cook over low heat for 50 to 60 minutes, stirring occasionally. If the sauce becomes too thick, add a small splash of water. The pork should become fork-tender and coated in the rich red sauce.

Step 6: Adjust Seasoning

Taste the stew and add additional salt if needed. Remove the bay leaves before serving.

Also Read: Chicken Shawarma Recipe

Serving Suggestions

• Serve with warm corn or flour tortillas.
• Pair with Mexican rice and refried beans.
• Top with sliced onions and fresh cilantro.
• Add lime wedges on the side for brightness.
• Use leftovers as a filling for tacos, burritos, or tortas.

Tips for the Best Asado de Puerco

• Use pork shoulder because it becomes exceptionally tender during slow cooking.
• Straining the chile sauce creates a smoother and more restaurant-style texture.
• Do not rush the simmering process; slow cooking develops deeper flavor.
• If you prefer extra heat, add one or two dried chile de árbol peppers to the sauce.
• The stew tastes even better after resting overnight in the refrigerator.

Also Read: Spanish Paella Recipe

Nutritional Information

Approximate values per serving.