This is to me, one of the most representative dishes of the North of Mexico. “Asado de Puerco” also known as Asado de boda, Mancha manteles, Chile colorado, and maybe more. It’s traditionally made with pork cut into bite size pieces and cooked in water and aromatics until tender. Then, it is simmered in a rich and thick sauce made with dry chiles and spices.
My Asado de Puerco is Nuevo León style, and this is how we make it in my family. At least how my mom makes it; I know each of my tías and sisters have a version of this dish, and I still haven’t met one I didn’t like.
What you need to make Asado de Puerco
Pork shoulder, butt or loin. These all work great for this dish but definitely the fattier the meat is, the better is going to taste.
Orange. You are going to use the peel and juice.
Dry Mexican oregano
Helpful Tips and Tricks
If the meat you used is very lean and has little fat, you need to add some to brown the pork once is tender. Lean meat is also not the most flavor full so, using lards for this step is highly recommended and encouraged.
This dish tastes better with time and it freezes great! You might want to double this batch after I tell you all the ways you can eat it.
How to serve Asado de Puerco
-Asado de Puerco with rice and beans. Classic.
–Asado de puerco burritos. Nothing says Nuevo León more than asado de puerco and flour tortillas.
–Asado de puerco tostadas. Smear some beans on tostadas and add the Asado de puerco. Top it with shredded cabbage and pickled onions.
–Asado de puerco nachos. Add cheddar cheese to con tortillas and bake them until cheese is melted. Top with asado de puerco and serve with pico de gallo and sour cream. (My mouth is watering as I type)
Full recipe below
Asado de Puerco
- 2 lb pork shoulder, butt or loin
- 4 garlic cloves, divided
- 1/2 tablespoon salt
- 1 bay leaf
- 1 small orange
- 2 chile ancho
- 6-8 chile guajillo
- 2 teaspoons dry Mexican oregano
- 1 teaspoon dry thyme
- 1 teaspoon cumin
- 1/4 teaspoon cloves
- 1 cup water
- 1 teaspoon vinegar
- Remove the stems and seeds from the chiles and add to a saucepan. Cover with water and simmer until soft, about 10 minutes. Let them cool.
- Cut the pork into bite size pieces and transfer into a large heavy bottom pan.
- Add enough water to completely cover the meat. Add 2 garlic cloves, salt and bay leaf. Simmer uncover until all the water has evaporated and the pork is tender 45-50 minutes. If the meat is not very tender, add more water and cook it longer.
- While the meat is cooking, make the sauce: Blend the soften peppers along with the juice of one orange, remaining garlic clove, oregano, thyme, cumin, cloves, water and salt to taste.
- Strain the sauce and add more water if needed. Reserve.
- Once the water has evaporated and the meat is tender, brown the meat on its own fat (if using a lean cut of meat, add some oil).
- Pour sauce over the meat. Add the remnants of the orange and cook, cover for 15 minutes. Taste and adjust seasoning if needed.