Asado de puerco para celebrar el 15 de septiembre, Recetas con Ruth

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.

Cut pork shoulder into large chunks.

Season pork with salt, black pepper, cumin, and oregano.

Heat vegetable oil in a large pot over medium heat.

Brown the pork on all sides until golden, about 8-10 minutes.

Remove pork and set aside; add chopped onion and garlic to the pot.

Sauté onion and garlic until translucent, about 3-4 minutes.

Blend dried chiles, tomatoes, and vinegar with a little water until smooth.

Add the blended sauce to the pot and simmer for 5 minutes.

Return the pork to the pot and add bay leaves and enough water to cover.

Bring to a boil, then reduce heat to low and cover.

Simmer for 1.5 to 2 hours until pork is tender.

Add chopped potatoes and carrots; cook until vegetables are tender, about 20-25 minutes.

Adjust seasoning with salt and pepper as needed.

Serve hot with tortillas or rice.

Cooking Techniques

Spice Level: