Asado de Puerco is a traditional Mexican pork stew simmered in a rich and robust chile sauce. Learn how to make this delicious dish at home with this easy recipe featuring tender pork and a variety of dried herbs and dried chiles. Packed with flavor, protein, and tradition, this hearty dish is perfect for a weeknight dinner or a special event.
The transformation of dried chiles into a variety of velvety, crimson sauces is one of my favorite things about Mexican cuisine. So it makes sense that dishes like enchiladas rojas, chile colorado with pork and red chile tamales rank among my all-time favorite Mexican dishes.
Recently, my dad taught me how to make another red chile masterpiece, asado de puerco. This traditional Mexican dish, literally translated to "roasted pork" in Spanish, but refers to a stew consisting of tender cubes of pork simmered in a blend of spices, herbs, and dried chiles.
While the core ingredients remain similar, the specific spices and chiles used can vary depending on the region, family or individual cook. In some regions, the dish is known as "asado de boda" (wedding roast) and is a traditional dish served at weddings. In fact, it was one of the main dishes at my own wedding.
Let me show you how to make this classic dish at home!
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Why You'll Love This Recipe
- Hearty and Delicious: A satisfying and flavorful meal that will leave you feeling full and satisfied.
- Traditional Flavors: Using a combination of dried chiles and herbs, this dish encompasses many of the traditional flavors of Mexican cuisine.
- Nourishing: This recipe is made with wholesome ingredients and is Whole30 compatible. Plus, pork is a good source of protein, iron, and B vitamins. The other ingredients also provide additional nutrients such as antioxidants and vitamins.
- Perfect for Special Occasions: Whether it's a family gathering, a festive celebration, like a party or wedding, or just a weeknight dinner, this is a great dish to serve.
Check out these other amazing pork recipes, Pork Green Chile Stew and Salsa Verde Pulled Pork.
Ingredients & Substitutions
- Pork: Use either pork shoulder or country-style ribs as these are flavorful cuts with enough fat so they become tender and don't dry out in the cooking process.
- Chile Cascabel, meaning "rattle chili" in Spanish, is named for its shape, which resembles a small, round, and slightly flattened rattle or jingle bell. Find these chiles online or at your local Latin American supermarket.
- Chile Guajillos are long and deep red in color, with a mildly fruity and smoky flavor and mild heat level. Guajillos can be ordered online or found at your local Latin American supermarket.
- Chile de Arbol (optional) chiles are small, thin and bright red. They offer a spicy kick and can be added if you prefer some heat in your dish. These chiles can also be ordered online here or purchased at a Latin America grocery store.
- White Onion adds a touch of sweetness and depth to the sauce.
- Garlic is key to building the flavor and adding a savory and pungent depth of flavor.
- Dried Oregano is a staple herb in Mexican cuisine, and adds aromatic notes and enhances the overall flavor.
- Bay Leaf adds a subtle aroma and complexity to the dish.
- Salt: I prefer to use Kosher salt to season the pork and sauce.
See recipe card for quantities.
How to Make Asado de Bodas
1. Boil chiles in water for 15-20 minutes until soft.
2. Make the Sauce: Drain the chiles and blend them with the herbs, garlic, onion, salt, and a little water until smooth. Use a fine mesh sieve to strain the sauce. If you have a high-powered blender you may not need to strain.
3. Prepare Pork: Cut the pork into 1"- 2" pieces and season with salt. Add oil to a pot and cook pork until cooked through and golden-brown.
4. Add Sauce: Remove any excess oil, leaving about 2 tablespoons. Add sauce and simmer for 10 minutes.
5. Adjust Seasoning: Taste and add salt if needed.
How to Serve
Here are some classic ways to serve this dish:
- with a side of Mexican red rice or white rice with corn
- with freshly-made pinto beans or refried beans
- with warm corn or flour tortillas
- topped with a dollop of Mexican crema (or sour cream) or a sprinkle of queso fresco
How to Store and Reheat
Store in an air-tight container in the refrigerator for up to 4 days, or freeze for up to 4 months.
To reheat, pour the asado in a small pot over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until heated through.
Tips and Variations
- For Mild Spice: If you prefer a milder dish, remove the seeds from the dried chiles before boiling them.
- For More Spice: For extra heat, be sure to add the chiles de arbol and you can even add more than what the recipe calls for if you like it much spicier.
- Make it Heartier: Add some cubed potatoes when cooking the pork for a heartier end result.
- Adjust Consistency: The sauce should be thick, but silky. If the sauce is too thick, add a little bit of water at a time to slightly thin it out.
FAQ
Can I make asado de puerco ahead of time?
Yes, this dish can be made in advance as it tastes even better the next day once the flavors have had more time to meld together.
Is this recipe gluten-free?
Yes, this asado is naturally gluten-free. You can also use corn tortillas instead of flour tortillas as a gluten-free option for serving.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Asado de Puerco (Red Chile Stew)
Equipment
- mesh sieve
- Dutch oven or large pot
Ingredients
- 5 dried cascabel chiles
- 10 dried guajillo chiles
- 3-4 dried arbol chiles (optional, see notes)
- ¾ teaspoon dried oregano
- 1 medium bay leaf
- 1 medium garlic clove
- ⅛ piece of white onion
- ¾ teaspoon salt, divided
- 1 cup water
- 2 pounds country-style pork or pork shoulder
- 3 tablespoons oil
Instructions
- Remove stems from chiles. Boil chiles in a covered pot with water for 15 minutes until soft.
- Drain the chiles and blend them with the herbs, garlic, onion, water, and ¼ teaspoon of salt until smooth.
- Use a fine mesh sieve to strain the sauce. If you have a high-powered blender you may not need to strain.
- Cut the pork into 1 to 1 ½ inch pieces and season with ½ teaspoon of salt.
- Add oil to a Dutch oven or pot and cook pork until cooked through and golden-brown.
- Use a spoon to remove any excess oil, leaving about 2 tablespoons in the pot.
- Add sauce and bring to a simmer, stirring occasionally to scrape up any browned bits from the bottom.
- Simmer for 10 minutes until sauce is slightly thickened and foamy.
- Taste and add salt if needed.
Notes
- For Mild Spice: If you prefer a milder dish, remove the seeds from the dried chiles before boiling them.
- For More Spice: For extra heat, be sure to add the chiles de arbol and you can even add more than what the recipe calls for if you like it much spicier.
- Adjust Consistency: The sauce should be thick, but silky. If the sauce is too thick, add a little water at a time to thin it out.
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