Asado de Puerco

Asado de Puerco, a pork stew 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.

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.



– 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.



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.



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