Asado de Bodas
A traditional Mexican wedding dish featuring pork simmered in a rich and spicy red chile sauce.
Nutrition
Calories: 450cal
Carbohydrate: 18g
Protein: 32g
Fat: 28g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
6 Servings
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 6 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 2 cups chicken broth
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon vinegar
- 1 bay leaf
Instructions
- Start by preparing the chiles. Heat a large skillet over medium heat. Toast the guajillo and ancho chiles for 1-2 minutes on each side until fragrant. Be careful not to burn them.
- Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 20 minutes until they soften.
- While the chiles are soaking, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
- In the same pot, add the remaining 1 tablespoon of oil and sauté the onions until translucent, about 5 minutes. Then add the garlic and cook for another minute.
- Drain the soaked chiles and place them in a blender with the chicken broth, oregano, cumin, and vinegar. Blend until smooth.
- Return the seared pork to the pot with the onion and garlic. Strain the chile sauce through a fine-mesh sieve into the pot to remove any skin or seeds.
- Add the bay leaf to the pot and bring the mixture to a gentle simmer over low heat. Cover and cook for about 1.5 hours or until the pork is tender.
- Season with salt and pepper to taste before serving.
