Asado Mexican Pork Stew

beef ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken is lower in fat, while pork ribs are often less expensive.

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: olive oil + vinegar

Salsa verde offers a fresh alternative, while the olive oil and vinegar mix is budget-friendly.

Add the dried chiles to a large saucepan and add enough water to cover them by an inch. Bring to a boil, place lid on pan, turn heat to simmer and steam for 10 minutes. Drain and place in a blender along with the onion, garlic, oregano, cumin and allspice. Puree with 1 cup of water. Set aside.

In a bowl, toss the pork with salt. Preheat oven to 350°F (if baking).

In a large oven safe pot or Dutch oven heat the bacon fat or oil over medium high heat. Add the pork and brown on all sides, in batches if needed. Pour the chili puree over and stir to coat and mix thoroughly.

Cover the pot and either simmer on low for 2 hours or bake in oven at 350°F for 1 1/2 hours. Season to taste with salt if needed.

Serve garnished with cotija cheese crumbles and cilantro along with warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level: