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Asado de Puerco … Just thinking about this dish transports me back to Northern Mexico.
Images for large clay pots simmering and stewing.
The aromas of the sauce are a true delight.
No passport required. This dish is a quick trip to Northern Mexico in every tasty bite.
I made this with my son a few weeks back. I love being able to share our traditional dishes with him. We have a lot of fun in the kitchen together. This is one of those dishes that brings me HOME.
How to Make It
- Start by chopping down the pork loin into 1-inch pieces.
- Add the bay leaves, onion, garlic, salt, and water.
- Cook for 20 minutes covered.
Some people will FRY the pork in lard instead of simmering it.
I find the pork to be more tender this way. Either way is fine.
The Name Game
I’m calling this Asado de Puerco, but some people, depending on where you are from in Northern Mexico will call it Chile Colorado.This is a very popular dish to make during weddings, quinceaneras, the holidays, and special occasions.
Pork is a very versatile protein. It highlights diverse flavors depending on how you chose to prepare it.
More Mexican Pork Recipes
Slow Cooker Ancho Pork
Chuletas a la Mexicana
Chile Verde
Instant Pot Pork Pozole Verde
Northern Mexico is very mountainous. This is what causes variations in our recipes.
You’ll see NO orange peel used in some versions of this dish, and instead, cloves and cinnamon are used.
FYI: You will also need 1 cup of water to blend everything.
- Remove the stems and seeds from the dried chiles.
- Place them in boiling water.
- Let stand for 5 minutes, or until pliable.
Turn the heat off and let them stand in the HOT water.
If the chile is recently dried, it will not require a long time to rehydrate. Older chiles take longer in the hot water.
By the way, this is how to rehydrate any dried chiles.
- Add all the spices, rehydrated chiles, and water to a blender.
- Blend until smooth.
If you’ve never had this dish, you’re in for a real treat. This pork recipe delivers new and unique eating experiences.
Pro Tip:
For faster cooking, make the sauce ahead of time.It last frozen for up to 6 months. Simply thaw and use as normal.
- After 20 minutes, remove the lid and let the pork cook uncovered until there is no liquid.
- Strain the sauce into the pot.
- Add a piece of the orange peel.
- Cook for 10 minutes.
Cooking Pork Temperature: Whole muscle pork cuts like pork chops, tenderloin, or pork loin roast are safe to eat at 145 degrees F.
What to serve with it?
Corn Tortillas
Arroz Blanco
Refried Beans
Ensalada de Nopales
Papas con Rajas
Asado de Puerco is the most tender and flavorful pork you’ve ever had in your life. The meat falls apart effortlessly… Oh yes!
Serve with rice and beans and enjoy.
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Asado de Puerco
Ingredients
For the Pork:
- 5 lbs pork loin (chopped into 1-inch pieces)
- 1 tbsp salt
- 2 bay leaves
- 1/2 onion
- 2 garlic cloves
- 1 cup water
For the Sauce:
- 4 cups water (for rehydrating chiles)
- 8 dried guajillo chiles
- 2 dried ancho chiles
- 1/4 onion
- 1 garlic clove
- 1 cup water (to blend the sauce)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 1/4 cup white distilled vinegar
- 1 strip of orange peel
- 2 cups water (for the blender)
Instructions
For the Pork:
- Place diced pork, salt, bay leaves, onion, garlic, and water in a large stock pot.
- Cook covered for 20 minutes.
- Remove the lid and continue cooking until all the liquid has been absorbed.
- About 20 minutes.
- The pork will begin to crisp up.
- Remove and discard the bay leaves, onion, and garlic.
For the Sauce:
- Boil 4 cups of water.
- In the meantime, remove the stems, seeds, and veins from the dried chiles.
- Place the dried chiles in the boiling water.
- Cover and turn off the heat.
- Let sit for 5-7 minutes, or until chiles are pliable.
- Discard water.
- Add the rehydrated chiles, onion, garlic, 1 cup water, salt, pepper, cumin, oregano, thyme, and vinegar.
- Blend the sauce.
- Set aside until ready to use.
- Once the pork is slightly brown, [lace a strainer above the stock pot.
- Strain the sauce into the pot.
- Add 2 cups of water into the blender.
- Gently shake the blender with the water to get any remaining chile sauce.
- Strain the liquid into the pot.
- Add the orange peel.
- Stir to combine.
- Taste for salt. Add salt, if needed.
- Cover and cook for 10 minutes.
- Remove orange peel and serve.
I know I will love this. It sounds delicious. I know my kids will love it as well!
Hope you make this recipe soon. Very delicious.
Your dishes always look amazing. We have different recipes for asada but I haven’t tried this one yet!
Thanks! So glad you enjoyed this!
Aww yeah. I could eat my weight in that! It seriously looks amazing. I can’t wait to make it.
Hope you try it!
I would love to try this. I am such a fan of authentic Mexican dishes.
Hope you do. This recipe is amazing
Looks delicious! I am always looking to try new recipes from different countries!
So glad you enjoyed this! Hope you try it
I am always looking for pork recipes! I made carnitas this week! I’ll try this next!
Awesome! So glad you will try this recipe!
Another great Mexican recipe to try. I’m sure this is would savory .
It really is! Hope you try it
If it has pork in it, I’m going to love it!! This really looks good. Thanks for sharing.
Happy to hear you like it.
This looks amazing! I think most of my family would love this.
Thank you! Hope you and your family like it.
This sounds like an awesome combination of flavors! I haven’t had this dish before, but I would like to give it a try.
It’s amazing. Hope you try it!
Wow this looks so delicious. I would really love to make this some night.
Hope you try this recipe. It’s delicious!
I remember I have eaten someting like this when I went to Mexico. Glad I came over your recipe. I missed this and now I can finally cook my own Asado.
So glad you enjoyed this! Hope you try it
Even if the asado I made didn’t turn out as photogenic as yours, it was amazing! I also added a few of my fave spices and it still turned out great! Awesome recipe!
So glad you enjoyed this!
Delicious 😋
Yes it is! 🙂