Description
This Asado de Puerco Recipe features tender pork marinated in a flavorful chili sauce with a hint of orange juice, creating a delicious and hearty dish.
Ingredients
Units
Scale
For the Chili Sauce:
- 3 dried guajillo chilies
- 3 dried pasilla chilies
- 3 ancho chilies
- 3 chiles de arbol (optional)
- 1 medium white or yellow onion, chopped
- 5 cloves garlic, chopped
- 2 tablespoons roasted pumpkin seeds
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 2 cups chicken broth or water with 1 Knorr chicken bouillon cube
For the Pork Marinade (Optional):
- 10 cloves garlic
- 1 tablespoon salt
- 1 teaspoon ground black pepper
For the Pork:
- 2.5 lbs pork shoulder, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons lard or vegetable oil
- 1/4 cup orange juice
Instructions
- Prepare the Chili Sauce: In a dry skillet, toast the dried chilies until fragrant. Remove stems and seeds. Combine chilies with onion, garlic, pumpkin seeds, oregano, cumin, bay leaves, and broth in a blender. Blend until smooth.
- Marinate the Pork: If using, blend garlic, salt, and pepper to form a paste. Rub onto pork cubes and marinate for at least 1 hour.
- Cook the Pork: Season pork with salt and pepper. In a large pot, heat lard or oil. Brown the pork, then add the chili sauce and orange juice. Simmer until pork is tender, about 1.5-2 hours.
Notes
- You can adjust the spiciness by adding more or fewer chiles de arbol.
- For a quicker version, skip the pork marinade step.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg