Asado de Puerco, Mexican pork stew in a red sauce made using dried peppers. The first time I tried this dish was at the house of one of my aunts; she cooked it for New Year’s and served with flour tortillas. After a while, I was living in the South of Mexico, and I started to recreate the recipe as I remember the flavors and aroma of the stew. It wasn’t until I went to live in Monterrey, Nuevo Leon when I found out what local cooks added to the recipe.
Pork Stew Nuevo León Style / Asado de Puerco
People from that region use a type of oregano that is found growing wild in the semi-arid soil of the area; this gives a very distinctive flavor to the Asado de Puerco or Mexican pork stew in red sauce. One of the ladies that used to help me at home told me that her mom always added a small piece of dried orange peel to the sauce. I’ve tried that as well, and it changes the flavor a lot.
This is not a spicy (hot) pork stew, the spices in this red sauce add flavor but aren’t too overpowering. You can add a little bit more, however, if that’s your preference. Since this recipe is a bit time consuming, making a double batch is a wise option; simply freeze the extra for another occasion and enjoy.
How to make Asado de Puerco Recipe
- 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 45-50 minutes. Once the meat is tender, add the oil or lard and keep cooking until the meat is just browned and tender. (Please check the ingredients list below)
Sauce:
- While the pork is cooking, use your kitchen scissors to slice open the peppers. Remove the seeds, veins, and then slightly roast them for a few seconds on each side in a warm skillet, but do not allow them to burn.
Cover with hot water and leave to soak for about 20 minutes. Drain thoroughly.
- Put ¾ cups of soaking water into the blender, a few of the peppers, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and the little piece of avocado seed, and blend for at least 1 minute.
- Add a ½ cup of the 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 for 10 minutes stirring 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.
Mexican Pork Stew in Red Sauce Nuevo Leon Style - Asado de Puerco Estilo Nuevo León
Serve with rice and corn tortillas.
Note: If you don't want to add the avocado seed piece, that is OK, I had found it thickens a little bit the stew, and some people believe it helps relieves any acidity from the dish.
Provecho!
Mely Martinez,
Maybe you will like the short version of this recipe: Easy Guajillo Pork-Stew or Chile Colorado
For the recipe in Spanish: follow this link: Asado de Puerco Estilo Nuevo Leon.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
This recipe for Mexican pork stew in red sauce "Asado de Puerco" was originally published December 14th, 2008, it was my first post on this blog. Check the quality of the picture!
Thank you for visiting Mexico in my Kitchen.
📖 Recipe
Asado de Puerco Recipe
Ingredients
- 2 pounds boneless pork shoulder cut into 1 ½ inch cubes
- 2 tbs. vegetable oil
- Water as needed
For the sauce:
- 4 ancho peppers
- 4 guajillo Peppers
- ⅛ avocado pit Optional*
- 3 garlic cloves
- 8 peppercorns
- 1 tsp. dried oregano Mexican oregano
- 2 whole cloves (the spice)
- 2 bay leaves
- ½ tsp. cumin seeds
- ½ inch cinnamon stick
- ½ teaspoon dried thyme
- Salt to season
Instructions
- 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 45-50 minutes. If the meat is still not soft and tender, add more water and keep cooking. Once the meat is tender, add the oil or lard and keep cooking until the meat is just browned and tender.
Sauce:
- While the pork is cooking, use your kitchen scissors to slice open the peppers. Remove the seeds, veins, and then slightly roast them for a few seconds on each side on a warm skillet, but do not allow them to burn.
- Cover with hot water and leave to soak for about 20 minutes. Drain thoroughly.
- Put ¾ cups of water into the blender, a few of the chilies, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and the little piece of avocado seed, and blend for at least 1 minute.
- Add a ½ cup of the soaking 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. If you have one of those modern blenders with higher capacity and more power, then you can process the salsa in just one step, pouring 2 cups of the soaking water in the blender with the peppers and spices and blending until you have a very smooth sauce.
- Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat for 10 more minutes 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 rice and corn tortillas
Notes
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BUY IT NOW
Karen
This was amazing!!!! Now I’m our monthly rotation! Thank you so much, Miss Mely
Leticia Soria
Maybe add a poached tomato to the blender. I dilute mole and other chile sauces with freshly poached tomato to mellow the intensity of chile.
Steve Terry
Mely,
I think I need help with this. First let me say that I found a restaurant in Houston named Taqueria Allende about 6 years ago. they advertise Nuevo Leon style cuisine.
Their menu is awesome. So I picked the first thing on the menu and it was Asado de Puerco. It was incredible. I went back twice more and they have amazing food.
When I saw your recipe for Asado de Puerco I jumped on it.
It took a while but I found all the ingredients. The pork butt was 4 lbs trimmed boneless. So I doubled the recipe. The sauce was really intense. I thought that with the meat added it would be thinned out.....nope. It was just too much flavor and it had a bit of bitterness to it. We eventually separated the sauce from the meat and it was quite good though we still needed to blend it with rice and such.
Where did I go wrong? The blender I have is one of the powerful ones so when i strained it, there was nothing for it to catch. Should I have taken the bay leaves out before blending? I used all the water used for soaking the peppers.
Where did I go wrong?
On another note. It's obvious that this uses different peppers than the restaurant.
Any suggestions for alternative peppers?
Mely Martínez
Hello Steve,
The bitter taste could be two different things, or you over roasted/toasted the peppers or they were just old peppers.
You need to soak the pepper for at least 30 minutes for them to soften, blend, and use a strainer to add to the meat.
Maybe they use fewer peppers. every cook has their own recipe. But, you can also use only guajillo peppers for a less intense flavor. I have a recipe very similar to Asado de Puerco here in the blog that only uses guajillo pepper.
Jessie
I agree asado de puerco isn't much of a spicy dish in itself but it's still delicious! Besides, you can make it spicier and it would still taste great
MDL
This has become a regular recipe in our South Texas house! This replicated the dish that I grew up with but never learned. Simple yet full of flavor. This puerco asado with beans and rice and tortillas and my daughter is the happiest kid on the planet!
Thank you for the great recipe Mely.
Mely Martínez
Hello MDL,
Thank you for sharing your experience with the Asado de Puerco Recipe! I know that the influence from the northern cuisine of Mexico is also enjoyed here in Texas. Again, thank you & Happy cooking!
MD
This has become a regular recipe in our South Texas house! This replicated the dish that I grew up with but never learned. Simple yet full of flavor. This puerco asado with beans and rice and tortillas and my daughter is the happiest kid on the planet!
Thank you for the great recipe Mely.
Nancy Angus
Delicious! Received your cookbook for Christmas and this was the first recipe I tried. I was nervous about making the sauce with the dried chilis- also had to go to two stores to find them! But I'm glad I stuck with it- it was simply delicious, and honestly, pretty easy. My family loved it as there are no leftovers! Next time, I will make a double batch!
Caro
Hola Mely!
Cómo regiomontana amo este platillo y tienes mucha razón en la cáscara de naranja, le da un sabor especial. En cuanto al amargor que menciona alguien recuerdo que mi madre siempre decía que debía usarse poco o nada del agua de remojo de los chiles porque eso hace amarga la salsa, sobretodo si lo dejas mucho tiempo en remojo.
Gracias por este delicioso platillo!
Mely Martínez
Hola Caro,
Si, yo se que mucha gente utiliza el agua de remojo o si los ponen a hervir, pero si los chiles ya son viejitos, se amarga el agua y toda la salsa.
Saludos!
Garlic Girl
First time...the flavor is a deep one with a smokiness. I followed to the T. It feels like something is missing. I am not sure what I did wrong. It tastes good. Maybe getting used to chilies? Not sure. Will make again with a tweak. I saw another recipe added beer. Thank you. The recipe was detailed.
Blanca
I grow up in the North of Mexico, near Monterrey NL. My grandma used to make the best asado de puerco! I learn to cook her great recipes! This is one of my favorites!
chris
along with pozole, this is my favorite mexican dish. and just like you taught me how to make pozole, you've now taught me how to make this...and it's delicious!!! (and easy!). my next batch will be a bigger one now that i know how it's done and how good it will taste. thank you for helping me to learn how to cook all the dishes i've loved for so long but was too scared to try doing at home.
Mely Martínez
Hello Chris,
Thank you for coming back and happy cooking!
Marilu Perches
This is exactly the recipe I was looking for I’ve made it a couple of times but it’s never been to my liking the way I had tasted others I see now where I had left out a few ingredients that are essential to this recipe thank you so much for sharing
Maggie
My second time doing thus receipt. My ma. Loves it. With home made tortillas.
mmartinez
Hello Maggie, So glad to know your mom loves the Asado de puerco recipe.
Diana Moreno
How could I make this spicy? Just leave the seeds in the peppers or would you suggest adding something else??
mmartinez
Hello Diana,
Add some Puya or Arbol peppers to make it spicy.
Laura Quijano
Hi Mely,
I learned to make this Asado de Puerco about 30 years ago from a friend from Durango. I have made it ever since and it's my kids' favorite. I made a double batch this past Christmas so I have some to eat whenever we get the cravings for it. It is delicious!! PS, I also squeeze the juice of 1 orange then drop the whole thing in while it's cooking.
mmartinez
Thank you for your great tip!
Linda Cummings
Hi Mely,
The Wedding Pork Stew is So Delicious!!!!! No Leftovers LOL!!!
Thank you,
Linda
Orfa Salinas
Could this be done with beef instead of pork ? I'm thinking it would be good to serve at the meal following my mother's funeral as our family roots are from Monterrey. But the majority of the people don't eat pork.
mmartinez
Hello Orfa,
Sorry to hear about your loss. You can make it with beef or chicken.
Elaine Stenzel
I would like to make this pork stew in my slow cooker,how long would you say it would take,I would be using 6 lbs of cut up pork shoulder cubes.Please let me know if this possible.love your recipes,use them all the time.
mmartinez
Hello Elaine,
You need to cook the pork in the slow cooker first. It will take between 5-6 hours in the slow cooker. Just make sure you do not overcook the meat, cook it until it still keeps its shape but is soft.
Happy cooking!
Cynthia Aranda
I’m so glad I found this recipe! I follow you on FB and Instagram. How would you incorporate nopales into this dish? I had it this past weekend here in Houston. Gracias.
mmartinez
Hello, Cynthia,
You precook the nopales and then add them after you pour the sauce and it has been cooked for about 5-6 minutes.
Ashley E
I made this tonight, and it was delicious! It felt like it needed a little oomph, so I'm contemplating adding some tomato paste to it next time. ¡Muchas gracias por publicar esta receta!
Ibeth Gutierrez
Mely,
Recientemente decubri esta pagina. Me encanta! Muchas gracias por compartir tu inspiracion y tus recetas. Este guisado me quedo riquisimo.
mmartinez
Hello Ibeth,
Muchas gracias a ti por visitar la página.
Chris
this is the dish i usually order when i go out for mexican food (unless i get pozole) and, with not too much effort, this came out tasting just like i was an old pro at making it. i actually made about 1/2 batch, just so i would be comfortable with it before making a huge batch, but next time i make it there will definitely be a bunch going in the deep freezer.
elaine stenzel
can i make this stew in my slow cooker,what would i have to do different
mmartinez
Hello Elaine,
I think you can, just prepare the salsa first and the add it to the meat. Check the liquid content from time to time in your slow cooker. Happy cooking!
Elaine Stenzel
hi melo,this recipe came out great,it is my family's favorite.I made a double batch thinking I would have leftovers,,guess what none.And now the family is asking for more.Excellent Tasting Stew..
mmartinez
Hello Elaine,
So glad to know your family like it. Now, you know that you have to make a double batch next time!
Craig Gaines
I've tried a different recipe in the past and it was just okay. It called for 8 ancho peppers and seems they were to be soaked over night. I remember a bitterness also. Definitely going to give this one a try. A young girl from Hoobs New Mexico introduced me to this dish 15 years ago. I'm still searching for that flavor!
Blanca g.
Tried your recipe tonight. It came out delicious! Hubby loved it too!
Anonymous
Made sauce double batch, we did it before and it was really good.
mmartinez
Hello, Old peppers and over roasting the peppers, meaning burning the peppers, renders a bitter taste.
Anonymous
Hi I was wondering if you could tell me what the avocado seed is or looks like. Thank you
mmartinez
Hello,
The pit of the avocado is what I mention as the seed. It is right at the center on the second picture.
Happy cooking.
M&J
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%. =)
Mely
Thanks for your kind comment, so glad to hear you also enjoyed this dish.
Mely
Journalist
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.
Mely
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,
Mely
Mely (mimk)
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.
Byte64
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
Tlaz
Mely (mimk)
Si verdad, con este frio se antoja.
Haber cuando te animas a hacerlo y me avisas como te quedo.
Un abrazo.
Nora
MELY, vine a echarle un vistazo a tu blog, te esta quedando de maravilla! Quiero asado de cerdo estilo NL! con arroz y tortillas!