How My Mom Makes ASADO DE PUERCO (Mexican Recipe, Asado de Boda)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs reduce fat content while maintaining flavor.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles provide similar heat with less cost.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar offers similar acidity at a lower price.

Start by taking the stems off the chiles and removing the seeds.

Rinse the chiles in a colander to remove any dust or dirt.

Boil water and add the rinsed chiles; let them soften for 15-20 minutes, pressing them down if they float.

Strain some of the water from the chiles after boiling.

Blend the chiles with about 2 cups of water until smooth, adjusting the water if it's too thick.

Cut the pork butt into small chunks, as preferred.

Heat oil in a Dutch oven until hot, then add the pork to brown it.

Grind three garlic cloves with cumin and black pepper into a paste.

Pour a little chicken stock into the paste and let it cook for a few seconds to release the flavor.

Add bay leaves and a teaspoon of salt to the pot with the browned pork.

Cook for about 15-20 minutes until the meat is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary