Pork Stew Nuevo León Style / Asado de Puerco

This is a traditional dish in the states of Nuevo León and Coahuila.

Serves 8

  • 2 pounds of pork with a little fat cut into small cubes
  • 4 tbs. of cooking oil or lard
  • Water as needed

For the sauce;

  • 4 ancho chiles
  • guajillo Peppers  
  •  ½ of an avocado pit (seed)
  • 4 garlic cloves
  • 5 peppercorns
  • 1 tsp. dried Mexican oregano
  • 3 cloves
  • 3 bay leaves
  • ½ tsp. cumin seeds
  • ½ inch of a cinnamon stick
  • ½ teaspoon thyme
  • Salt as necessary

In a heavy pot cover the pork with water, and cook over medium/high heat until the meat is tender and water has evaporated. This will take about 30 minutes. The meat will start browning. Add the oil or lard and stir fry it until the meat is just browned and tender.

While the pork is cooking, use your kitchen scissors to slit open the chiles, remove the seeds, veins, and then lightly toast the chilies on a warm skillet, but do not allow them to burn. Cover with hot water and leave to soak for about 20 minutes. Drain thouroughly, reserving the water used.

Put ¾ cups of water into the blender, a few of the chilies, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and a ½ avocado seed and blend for at least 1 minute. Add a ½ cup of water and blend for a few more seconds to mix thoroughly. Add the rest of the chilies a little at a time and blend until smooth adding more water as needed to mix thoroughly.

Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat and stir frequently to prevent sticking. Add more water as needed, salt to taste, and keep stirring until the sauce thickens to the consistency of thick gravy, this will take about 15 minutes.

Serve with white rice and corn tortillas

Note: I usually grind spices using a coffee grinder as shown in the pictures. A molcajete or mortar will also do the job but using the coffe grinder is faster.

Grinding the herbs and spices.

Adding the avocado pit.
The final result, a powder like texture with a delicious aroma.



  1. MELY, vine a echarle un vistazo a tu blog, te esta quedando de maravilla! Quiero asado de cerdo estilo NL! con arroz y tortillas!

  2. Si verdad, con este frio se antoja.

    Haber cuando te animas a hacerlo y me avisas como te quedo.

    Un abrazo.

  3. Que sabrosa receta Mely,
    se me antoja mucho este guisado y eso del hueso de avocado para cocinar nunca lo habia visto, que cosa mas interesante!

    Un abrazo

  4. Hola Tlaz,

    Te recomiendo que que lo hagas, aun y cuando no le pongas las semilla del aguacate. Te va ha encantar es un platillo muy tipico del norte de Mexico que es cocinado para bodas, bautizos y eventos especiales. Queda muy rico. La semilla de aguacate lo hace que quede espeso.

  5. Hey Mely,
    Ayer hice la salsa y hoy se la agregare a la carne. Pero la salsa cruda sabe demasiado amarga (no le puse la semilla de aguacate). Crees que mejore al cocerse? Gracias. Muy buen blog.

    1. Hello Journalist,

      Por lo regular esa salsa no es amarga, solo que se te hayan pasado un poquito de tueste los chile. Eso si su sabor mejora al cocinarse. Sabe muy bien aun sin la semilla de aguacate, yo algunas veces no se la agrego.

      Espero te quede muy rico,


  6. I thank you so much for this site you have with all these wonderful recipes. My husband was born and raises in Michoacan opposed to me,I am from San Diego. I know how much my husband loves Mexican authentic food.that I am here all the time just watching what I can cook for him and impress him,and I have you to thank. This recipe was a hit with my husband and I can't stop eating either. I can't wait to try more and give them all a 110%. =)

    1. Thanks for your kind comment, so glad to hear you also enjoyed this dish.



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