Recipe
Asado de Puerco
Tender pork shoulder simmered in a deep red guajillo and ancho chilli sauce for a smoky, savoury northern Mexican stew.
Ingredients
Method
20 mins prep90 mins cook110 mins total
Remove the stalks and seeds from the dried guajillo and ancho chillies.
Put the chillies in a bowl, cover with freshly boiled water and leave them to soften for 15 minutes.
Meanwhile, season the pork with the salt and black pepper.
Heat the oil in a large casserole or heavy saucepan over medium-high heat. Brown the pork in batches until well coloured, then transfer it to a plate.
Drain the chillies and blend them with the onion, garlic, tomato purée, cumin, oregano, cinnamon, cloves, vinegar and about 250ml of the stock until completely smooth.
Pour the chilli sauce into the pan used for the pork. Cook for 5-7 minutes, stirring regularly, until it darkens slightly and smells fragrant.
Return the pork to the pan. Add the remaining stock, brown sugar and bay leaf, then bring everything to a gentle simmer.
Cover and cook over low heat for about 60 minutes, stirring occasionally, until the pork is beginning to soften.
Remove the lid and simmer for another 20-30 minutes until the pork is very tender and the sauce has reduced to a thick, glossy red gravy.
Remove the bay leaf, taste and adjust the salt. Add another splash of vinegar if you want a sharper finish.
Warm the tortillas and prepare the onion, coriander and lime.
Serve the asado de puerco in the tortillas with onion, coriander and lime, or alongside Mexican rice and beans.
Notes
Do not rush the pork shoulder. If it is still chewy after an hour, keep simmering until the connective tissue softens.
For a smokier, hotter sauce, add one dried chipotle chilli or 1 tsp chipotle paste with the other chillies.
If guajillo chillies are unavailable, use five ancho chillies instead for a darker, slightly sweeter sauce.
For a Ninja Foodi version, use Sauté to brown the pork and cook the sauce, Pressure Cook on High for 25 minutes, allow a 10-minute natural release, then reduce the sauce on Sauté for about 10 minutes.
About this recipe
Asado de puerco is a rich northern Mexican stew made with pork shoulder and a smooth sauce of guajillo and ancho chillies. The chillies bring depth, colour and a gentle warmth rather than an aggressively hot finish.
The pork is browned first, then simmered until tender while the sauce reduces into a thick, glossy gravy. Serve it in warm tortillas with onion, coriander and lime, or make it part of a proper dinner with Mexican rice and beans.
