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asado de puerco recipe chile colorado Mexican recipe
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Asado de Puerco Recipe

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. 
Course Main Course, Pork
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 320kcal


  • 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
  • avocado pit Optional*
  • 3 garlic cloves
  • 8 peppercorns
  • 1 teaspoon dried oregano Mexican oregano
  • 2 whole cloves (the spice)
  • 2 bay leaves
  • ½ teaspoon cumin seeds
  • ½ inch cinnamon stick
  • ½ teaspoon dried thyme
  • Salt to season


  • 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.


  • 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


    • If you don’t have the avocado seed, you can skip using it. I’ve found it gives a little thickness to the sauce beside a little bit of tart flavor. And some people believe it helps relives the acidity of the dish.
    • This stew requires about 1 ½ hr. of cooking, so take your time when planning to make it.


    Serving: 6servings | Calories: 320kcal | Carbohydrates: 18g | Protein: 36g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 106mg | Potassium: 1064mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6800IU | Vitamin C: 8.5mg | Calcium: 28mg | Iron: 3.3mg