Asado de Puerco, or pork asado, is a rich, mildly spicy stew made with fall-apart tender pork shoulder simmered in a bold ancho and guajillo chile sauce. Bright citrus flavors balance the richness, while butter-browned pork adds extra texture and depth. It's a comforting, flavor-packed meal that pairs perfectly with a variety of sides.
Asado de Puerco Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 1 hour 40 minutes
- 🍴 Servings: 6-8
- 🧄 Flavor Profile: Smoky, mildly spicy, savory with citrus notes
- 🍚 Best Served With: Rice, refried beans, and warm tortillas
- 🧊 Make Ahead?: Yes, flavors deepen, and it reheats well
Summarize and Save This Content On
I've tried quite a few restaurant versions of this dish, and each one is a little different. My version uses a unique butter technique to create a flavorful crust on the pork, adding extra depth. I also finish it with a splash of vinegar to bring in acidity and balance the richness.
Some more Mexican pork recipes that are worth a try include these Mexican-style pulled pork tacos and pork and bean burritos.
Why You'll Love This Recipe
- It tastes even better the next day: The flavors of the sauce deepen in the refrigerator, so leftovers taste even better than freshly made.
- It's not too spicy: I love the heat level of this dish. It's more bold and smoky than it is spicy, which is great for anyone in your life who is sensitive to spice.
- Butter-browned pork is a game-changer: Searing the pork shoulder in butter after it cooks adds a lovely crust that not only adds texture but also adds another level of flavor to the recipe.
Ingredients
You'll find the key ingredients for this Mexican asado de puerco listed below!
- Ancho and guajillo chiles: Both of these chiles together give the sauce its signature flavor and depth. Ancho chiles are mild and smoky, while guajillo chiles are bright and fruity. This recipe for pollo con papas also contains guajillo chiles.
- Pork shoulder: I like pork shoulder because of its fat content, which makes the result more tender and flavorful, similar to this recipe for the best slow cooker pulled pork.
- Orange: You'll need fresh orange juice and zest for this red chile stew, which is traditional.
- Mexican oregano: This is not the same as typical grocery store oregano. Mexican oregano is more citrusy and earthy. It's not as strong. You can substitute it with regular oregano, but it's stronger, so you will want to use only 1-2 teaspoons of it.
- White vinegar: I think this is one of the most important ingredients because it balances the richness of the sauce perfectly. You won't be cooking it down, so it's a bright, tangy note that takes the recipe to the next level.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Pork ribs: Try this recipe with pork ribs instead of pork shoulder. They are a little less fatty but still packed with flavor.
- Add chile de árbol: Include 1 or 2 chile de árbol in the blender to add some extra spice.
- Use lime juice: Replace all or some of the orange juice with fresh lime juice for a zestier result.
How to Make Asado de Puerco
There's not a lot of prep work involved in this recipe, except for removing the seeds and stems from the peppers, cutting the pork, and measuring the spices.
Step 1: Simmer the dried chiles. Start by adding the dried ancho and guajillo chiles to a saucepan and covering them with water. Then bring to a boil, then simmer for about 10-15 minutes, or until they've softened. Remove the chiles with a slotted spoon and save the liquid for later.
Step 2: Cook the pork. Add the pork with 3 garlic cloves and bay leaves to a large pan and fill it with enough water to cover the pork. Bring it to a boil, then simmer for 45-60 minutes, or until the pork is nice and tender.
Step 3: Blend the sauce. Combine all the sauce ingredients in a blender and blend on high until smooth.
Step 4: Brown the pork and add the sauce. Remove the cooked pork from the pan and drain the water. Now you can brown the pork in butter and then stir in the sauce. Serve over rice with a scoop of the ultimate guacamole on top.
Expert Tips
- Pat the pork very dry: After simmering the pork in water with garlic and bay leaf, ensure that you pat it as dry as possible. This helps it brown in the butter rather than steam, so you get the crust.
- Skim the foam: As the pork simmers, foam will float to the top. Use a fine mesh strainer or slotted spoon to skim and remove the foam. This will give you a cleaner finish.
- Thin the sauce with chile water: If this sauce is too thick for your liking, add a splash of the reserved chile water (that you used to rehydrate them) so it can thin it out without diluting the flavor.
- Storage directions: Place leftovers into an airtight container and refrigerate them for up to 4 days.
- Reheating the pork stew: The best method is in a saucepan over medium-low heat. You can reheat it in the microwave in one-minute intervals until it's warm, but I recommend adding a splash of water to help liven up the sauce.
Cuban ropa viejo is a similar dish with a protein cooked in a rich sauce, except it's made with flank steak.
Serving Suggestions
- Side dishes: Some of my favorite sides to pair with pork, asado include slow cooker Mexican corn casserole, refried beans, and black beans.
- Topping ideas: Top your pork asado with some homemade tomato salsa, a sprinkle of cotija cheese, or freshly chopped cilantro.
- Drinks: Stick with the theme and serve strawberry horchata and chamoyada as beverage pairings.
- Serving: Add your pork stew to warm corn tortillas to make tacos, over rice, or in burritos.
Asado de Puerco Recipe FAQs
Asado de puerco is a traditional Mexican pork stew made with tender chunks of pork simmered in a rich, smoky red chile sauce. It's bold, slightly spicy, and packed with deep, comforting flavor.
Any cut with plenty of fat and connective tissue that benefits from cooking slowly. Pork shoulder is the top choice here, with ribs as a second option. Avoid tenderloin because it's too lean and is more prone to overcooking.
Yes, somewhat. I would say it's probably medium heat. It's not an overly spicy dish because the dried chiles used are on the milder side, but it might feel spicy to someone not used to spicy foods.
Yes! Freeze it in an airtight container for up to 3 months. Then thaw it overnight in the refrigerator before reheating.
Asado de Puerco
Ingredients
- 2 ancho chiles stemmed and seeded
- 7 guajillo chiles stemmed and seeded
- 2 ½ pound pork shoulder cut into small pieces
- 5 garlic cloves divided
- 1 bay leaf
- ½ cup fresh cilantro
- 1 orange zested and juiced* see notes
- 1 tablespoon Mexican oregano
- 1 tablespoon salt to taste
- ½ teaspoon dried thyme
- 1 teaspoon ground cumin
- ¼ teaspoon ground clove
- water as needed
- 2 tablespoon butter unsalted or salted
- 1 teaspoon white vinegar
Instructions
- Add chiles to a saucepan and cover with water. Bring to a boil, and simmer until soft, about 10-15 minutes. With a slotted spoon, remove the peppers to a plate to cool slightly, and save the water for later.
- Add pork, 3 garlic close and the bay leave to a large pan and enough water to cover; bring to a boil, then simmer uncovered until pork is tender. It will take at least 45-60 minutes, add small amounts of water as needed to keep it covered.
- While the pork cooks, make the sauce by blending softened peppers with cilantro, if using, orange juice (and zest if desired* see note), oregano, salt, thyme, cumin, clove, remaining garlic, and 1 cup of the reserved pepper water in a high-powered blender. Add more water until you have reached your desired consistency.
- With a slotted spoon, remove cooked pork from the pan, discard water, then melt the butter and brown pork evenly on medium heat.
- Pour sauce over the meat and stir to combine. Add vinegar and cook for 5 more minutes on medium-low; again, adding any additional water as needed, then serve.
Notes
- Any cut that has good fat and connective tissue works best since it becomes tender with simmering. Pork shoulder is the ideal choice, with ribs as a great alternative. Avoid pork tenderloin because it's too lean and can dry out or overcook easily.
- After simmering the pork with garlic and bay leaf, make sure to pat it very dry. This helps it brown in the butter instead of steaming, giving you a nice crust.
- As the pork simmers, you'll notice foam rising to the surface. Skim it off with a fine mesh strainer or slotted spoon for a cleaner, smoother finish.
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