asado de boda

How to make traditional Asado de Boda. Red Chile Pork Stew is a popular dish served at Mexican weddings. Serve with corn tortilla and rice.

Asado de Boda Mexican Chile Pork Stew

Water

Corn Tortillas

Chicken Broth

Raisins

tbsp Olive Oil

Spanish Onion (chopped)

Garlic Cloves (chopped)

tsp Dried Oregano

tsp Cumin

tsp Ground Cinnamon

oz Can Diced Tomatoes

tbsp Cocoa Powder

Kosher Salt and Black Pepper

lb Boneless Pork Butt (trimmed,

Heat the oven to 325 F with a rack in the lower-middle position.

In a large skillet over medium high heat, toast the chilies, pressing with a wide metal spatula and flipping halfway through, about 30 seconds. Transfer to a medium bowl and add the boiling water. Let stand until the chilies are softened, about 20 minutes, then drain.

While the chilies soak, in the same skillet over medium high heat, toast the tortillas, turning frequently, until lightly charred, 2-4 minutes. Transfer to a plate and let cool slightly, then tear into pieces.

In a blender, combine the broth, soaked chilies, torn tortillas and raisins. Puree until smooth, about 1 minute, scraping down the blender as needed.

In a large Dutch Oven over medium high heat, combine the oil and onion. Cook, stirring occasionally, until the onion is lightly browned, 5 minutes. Stir in the garlic, oregano, cumin, and cinnamon, then cook, stirring, until fragrant, around 5 minutes. Add the tomatoes and cook, stirring occasionally, until most of the moisture has evaporated, about 5 minutes. Stir in the chili puree, cocoa powder and pork, then bring to a simmer. Cover, transfer to the oven and cook for 2 hours.

Remove the pot from the oven. Uncover and stir, then return to the oven uncovered. Cook until a skewer inserted into the pork meets no resistance, about 1 hour.

Remove the pot from the oven. Tilt to pool the liquid to one side, then use a wide spoon to skim off and discard fat. Taste and season with salt and pepper.

Much like asado de puerco, pork chile colorado, but with a few delicious twists and turns! This is a popular recipe prepared for weddings and other special occasions in Mexico.

Asado de Boda (Red Chile Pork)

pork

salt

chile guajillo

chile ancho

chile pulla or chile de arbol

*remove stems and seeds from peppers

roma tomatoes

white onion

garlic

1-2 inch piece of Mexican cinnamon

bay leaves

Olive oil

bolillo (diced)

almonds

orange

thyme

Mexican oregano

apple cider vinegar (optional)

disc (3 oz Mexican chocolate)

full tablespoons crushed piloncillo or dark brown sugar

Add 8 -10 cups of water to the pork. Season with salt to taste. Bring to a boil, reduce to a simmer and continue cooking for 1 hour, 30 minutes.

Remove the stems and seeds from the dried chile peppers. Dry toast the peppers on a comal (griddle) that has been preheated at medium heat. Toast them just until they become aromatic. Turn them as needed. Do not let them burn or they will become bitter.

Place peppers in a pot of simmering water. Add the tomato, onion, garlic, cinnamon and bay leaves. Cook for 10 minutes. Remove from heat and let cool.

In a pan, preheat 1/4 cup of oil to medium for 3 minutes. Fry the almonds until light golden brown. Use a slotted spoon to remove onto a plate. In that same pan, fry the bread. If you need a little more oil, add it now. Remove bread once it's crispy and golden.

Drain and discard all the liquid from the soaking pepper mix. To the blender, add chile pepper/tomato mix with 2 cups od pork stock. Blend on high until smooth. Strain sauce into a large cazuela(pot). Rinse blender and add almonds, fried bread, orange juice and 1 cup of pork stock. Blend on high until smooth.

Add the blended bread/almond sauce to the chile sauce in the cazuela. Heat to medium. Using a slotted spoon, add the cooked pork to the sauce and 2 to 3 more cups of stock. Bring to a boil, add in the thyme, oregano, vinegar, chocolate and piloncillo. Once chocolate melts, reduce heat and taste for salt and pepper. Continue cooking at a simmer for 40 to 50 minutes. Serve with Arroz Mexicano, Mexican Rice. Yields 8 servings.

Directions

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Asado de Boda (Red Chile Pork)

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Asado de Boda (Red Chile Pork)

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