For a deeper, richer flavor, use homemade pork broth instead of water in the initial cooking stage. If you don't have Mexican cinnamon, regular cinnamon will work, but the flavor will be slightly different. Customize the heat level by adjusting the amount of seeds you remove from the chiles. Serve with warm tortillas, Mexican rice, refried beans, and your favorite toppings like chopped onions marinated in lime juice, cilantro, and crumbled queso fresco.
Asado de Puerco (Mexican Pork Stew)
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS37
Embark on a culinary journey to the heart of Mexico with this vibrant Asado de Puerco. This isn't your average stew; it's a symphony of flavors, where smoky dried chiles meet tender pork in a rich, soul-satisfying sauce. Topped with zesty marinated onions, it's a fiesta in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol47 mg
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Fiber3 g
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Protein14 g
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Saturated Fat3 g
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Sodium427 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or large pot, combine the pork, water, and 1/2 teaspoon salt. Cover and cook over medium heat, stirring every 5 minutes, for 20 minutes. (Time: 20 minutes)
02
StepUncover, increase the heat to medium-high, and cook, stirring constantly, until the water evaporates and the pork begins to brown in its rendered fat. (Time: 15-20 minutes)
03
StepWhile the pork is browning, prepare the chiles. Stem and seed the dried chiles. Lightly toast them in a dry skillet over low heat until fragrant and slightly softened. Be careful not to burn them. (Time: ~5 minutes)
04
StepTransfer the toasted chiles to a bowl of hot water and soak for 20 minutes to rehydrate. (Time: 20 minutes)
05
StepRemove the pork from the Dutch oven and set aside, leaving the drippings in the pot.
06
StepDrain the chiles, reserving 2 cups of the soaking water. In a blender, combine the rehydrated chiles, cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Add 1 cup of the reserved soaking water and blend until smooth. Add another cup of soaking water, season with salt to taste, and blend again until completely smooth. (Time: ~5 minutes)
07
StepReturn the Dutch oven to medium heat and add the lard or vegetable oil to the pork drippings. Carefully pour in the blended chile mixture, as it may splatter. Scrape up any browned bits from the bottom of the pot. (Time: ~2 minutes)
08
StepBring the sauce to a boil, then add the browned pork and any accumulated juices. Reduce the heat to low, cover the pot partially (leaving about 1 inch uncovered), and simmer, stirring occasionally, until the sauce has thickened and the pork is tender. (Time: 15-20 minutes)
09
StepTaste and adjust seasoning with salt as needed. Serve hot, garnished with your favorite toppings.
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Please Rate
Marge Von
Jun 20, 2025The instructions were easy to follow, and the results were amazing. I will definitely be making this again.
Garett Stracke
Jun 16, 2025Absolutely delicious! The depth of flavor from the chiles is incredible.
Mariela Gislason
Jun 10, 2025This recipe is a keeper! The best Mexican pork stew I've ever had.
Dulce Franey
Mar 27, 2025I used a slow cooker instead of a Dutch oven, and it turned out perfectly. I cooked it on low for 6 hours.
Deshaun Mccullough
Mar 2, 2025I added a pinch of smoked paprika to the chile mixture for an extra layer of smokiness. It was a hit!
Milton Marquardt
Dec 26, 2024The pork was so tender, and the sauce was rich and complex. A new family favorite!