Asado de Puerco

Ingredients

• 4 lb boneless pork (Cut into bite-sized pieces.)
• 4 lb pork ribs (Costillas de puerco; cut into bite-sized pieces. Weight represents the stated raw amount; edible yield may be lower because ribs may contain bones.)
• 0.25 cup oil (For cooking the pork.)
• 1 tbsp salt (For seasoning the pork.)
• 8 guajillo chiles (Seedless.)
• chile de árbol (1 handful; use more if you prefer a spicier sauce. Estimated at about 10 g.)
• 3 cloves garlic (Toasted; about 9 g edible weight.)
• 1 tbsp whole cumin seeds (Toasted.)
• 0.5 tsp whole black peppercorns (Toasted.)
• 1 clove (Whole; toasted.)
• 1 tbsp salt (Added to the blended chile sauce.)
• 1 cup water (For blending the sauce.)

Steps

1. 1

   Heat a dry skillet over medium-low heat. Add the cumin seeds, black peppercorns, whole clove, and garlic. Toast for 5–7 minutes, turning or stirring as needed, until fragrant and lightly browned without burning the garlic.

2. 2

   Add the chile de árbol to the skillet and toast for only a few seconds. Remove or move it as soon as it becomes fragrant, since it can burn quickly. Toast the seeded guajillo chiles afterward until fragrant and pliable.

3. 3

   Transfer the toasted guajillo chiles, chile de árbol, garlic, cumin, peppercorns, and clove to a blender. Add 1 cup of water and 1 tablespoon of salt. Blend until the sauce is smooth.

4. 4

   Cut the boneless pork and pork ribs into small, bite-sized pieces if they have not already been prepared.

5. 5

   Heat the oil in a large heavy pot over medium heat. Add the pork and ribs, season with 1 tablespoon of salt, cover, and cook for 20 minutes. The meat will release liquid as it cooks.

6. 6

   Uncover the pot and continue cooking, stirring occasionally, until all of the released liquid has evaporated. Once the pot is dry, continue cooking until the pork is well browned, stirring so the pieces brown without scorching.

7. 7

   Pour the blended chile sauce into the pot with the browned pork. Stir thoroughly to coat the meat, reduce the heat to low, and cook for 15–20 minutes, stirring occasionally, until the sauce is heated through and clings to the pork.

8. 8

   Serve hot with Mexican rice and tortillas.

Notes

The chile de árbol amount is intentionally flexible; add more for additional heat. The recipe recommends serving the asado de puerco with Mexican rice and tortillas.

Nutrition per serving

• main
• Mexican
• pork
• spicy
• family dinner
• one-pot
• stovetop
• traditional