How to make the most delicious ASADO DE BODA | RED CHILE PORK STEW

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and lean cuts of beef can be healthier.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

Cut the pork shoulder into bite-size pieces.

Season the meat with salt and black pepper.

Brown the meat in a pot set on medium-high heat.

Reduce the heat to medium, cover, and allow the meat to cook in its own juices.

Bring 5 cups of water to a boil in a separate pot.

Fry 25 New Mexico chili pods until softened, then transfer to the boiling water.

Fry 3 chile ancho pods, then add to the boiling water.

Fry 3 garlic cloves and add to the boiling water.

Fry 1 boligo bread and add to the boiling water.

Add 1 bar of chocolate to the mixture and let it melt for 5 minutes.

Transfer the mixture to a blender, adding 1 cup of water, and blend until smooth.

Check the meat after 30 minutes of cooking and allow water to evaporate.

Fry the meat until golden, adding oil or lard if necessary.

Add the blended adobo sauce to the meat, straining it first.

Add 8 ounces of beer, 1/2 orange, 2 bay leaves, 1 teaspoon oregano, 1 teaspoon margarine, 1 teaspoon thyme, and 1 teaspoon ground cumin to the pot.

Bring the mixture to a simmer and adjust salt to taste.

Cover and cook for 35-40 minutes until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level: