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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pork~Cerdo » Asado de Boda~ Red Chile Pork

Asado de Boda~ Red Chile Pork

July 19, 20169 Comments

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Asado de Boda, pork in a red chile sauce, is a simple and inexpensive dish made popular in the city of Zacatecas, Mexico. It’s a cross between an Asado de Puerco(red chile pork) and a Mole. The title literally translates as wedding stew and is still to this day traditionally prepared for weddings.

Asado de Boda-Red Chile Pork

 But not only for weddings, for any special occasion, such as baptisms, quinceañeras or any day that requires a special menu.    A few years back one of my foodie friends asked about a special dish prepared at weddings. I assumed he was speaking of mole and it was not until recently that I came across several recipes for Asado de Boda. As I researched each recipe, there were only slight variations. Some do not include chocolate or nuts, but then it would really just be more like the typical Asado de Puerco. I took a little of all the things I wanted to try in the sauce and came up with this recipe. One of the most enjoyable parts of cooking at home is taking a recipe and making it your own. Of course, I do not like to stray too far when it comes to a traditional recipe. But, you also have to consider what ingredients  are available to you. For today’s recipe, I added some chile pulla. It’s a bit spicy, but not as spicy as chile de arbol or chile piquin. It had been a while since I had cooked with this pepper, but thanks to online shopping, I have found a new source for all my dried chiles. That makes this Mexican cook very happy! #foodieforlife #mexicanfood #asadodeboda

Asado de Boda (Red Chile Pork)

Much like asado de puerco, pork chile colorado, but with a few delicious twists and turns! This is a popular recipe prepared for weddings and other special occasions in Mexico.
4.91 from 11 votes
Print Pin Rate
Course: Main Course, Pork
Cuisine: Mexican
Servings: 8 Servings

Ingredients

Ingredients

  • 3 pounds pork country ribs boneless, sliced into 2 inch pieces(you can use pork shoulder as well)
  • salt
  • Water
  • 8 chile guajillo
  • 4 chile ancho
  • 8 chile pulla or chile de arbol
  • *remove stems and seeds from peppers
  • 2 roma tomatoes
  • 1/2 white onion
  • 4 cloves garlic
  • 1-2 inch piece of Mexican cinnamon
  • 2 bay leaves
  • Olive oil
  • 1 large bolillo diced
  • 1/4 cup blanched almonds
  • Juice of 1/2 orange
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican oregano
  • 1 tablespoon apple cider vinegar optional
  • 1 disc 3 oz Mexican chocolate
  • 2 full tablespoons crushed piloncillo or dark brown sugar

Instructions

Directions

  • Add 8 -10 cups of water to the pork. Season with salt to taste. Bring to a boil, reduce to a simmer and continue cooking for 1 hour, 30 minutes.
  • Remove the stems and seeds from the dried chile peppers. Dry toast the peppers on a comal (griddle) that has been preheated at medium heat. Toast them just until they become aromatic. Turn them as needed. Do not let them burn or they will become bitter.
  • Place peppers in a pot of simmering water. Add the tomato, onion, garlic, cinnamon and bay leaves. Cook for 10 minutes. Remove from heat and let cool.
  • In a pan, preheat 1/4 cup of oil to medium for 3 minutes. Fry the almonds until light golden brown. Use a slotted spoon to remove onto a plate. In that same pan, fry the bread. If you need a little more oil, add it now. Remove bread once it's crispy and golden.
  • Drain and discard all the liquid from the soaking pepper mix. To the blender, add chile pepper/tomato mix with 2 cups od pork stock. Blend on high until smooth. Strain sauce into a large cazuela(pot). Rinse blender and add almonds, fried bread, orange juice and 1 cup of pork stock. Blend on high until smooth.
  • Add the blended bread/almond sauce to the chile sauce in the cazuela. Heat to medium. Using a slotted spoon, add the cooked pork to the sauce and 2 to 3 more cups of stock. Bring to a boil, add in the thyme, oregano, vinegar, chocolate and piloncillo. Once chocolate melts, reduce heat and taste for salt and pepper. Continue cooking at a simmer for 40 to 50 minutes. Serve with Arroz Mexicano, Mexican Rice. Yields 8 servings.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

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Pork Country-Style Ribs

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Asado de Boda-Red Chile Pork

The two sauces come together. Asado de Boda-Red Chile Pork

Asado de Boda served with Mexican rice and black beans.

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Filed Under: Dried Chiles, Pork~Cerdo, Traditional Mexican Recipes Tagged With: Asado de Boda, Dried Chiles, Pork, Traditional Mexican Recipes

Previous Post: « Chocoflan~The Not So Impossible Cake!
Next Post: Alambre de Pollo-Red Chile Marinated Chicken Skewers »

Reader Interactions

Comments

  1. abrazosybesosblog

    July 19, 2016 at 5:07 pm

    Sounds like an amazing recipe. Gracias

    Reply
  2. Jessica Firlein

    July 25, 2016 at 6:45 pm

    I made this tonight and it was so good. The directions were easy to follow. I am so glad that I ran across this site as I want to learn authentic Mexican cooking as I was not fortunate enough to be born Latina 🙂

    Reply
    • Sonia

      July 25, 2016 at 9:10 pm

      That’s so wonderful to hear Jessica! Thank you for the feedback. I am happy you found my blog too.

      Reply
  3. Jordan Venegas

    November 8, 2019 at 7:52 am

    OMG I made this! It tastes exactly like my grandmothers. Thank you so much. After she got old, she wasn’t able to make this anymore. She gave me a list of ingredients, but I had no idea on how to even start making this. After making this recipe and tweaking it a bit, I added peanuts and left out the piloncillo, it was exactly like she used to make. Thank you.

    Reply
    • Sonia

      November 8, 2019 at 3:40 pm

      Hi Jordan! I am so happy I could help you reconnect with your grandmother with this recipe! I appreciate your feedback and love that you made the recipe your own! Wonderful!

      Reply
  4. J Venegas

    September 8, 2023 at 1:25 am

    My grandmother from Zacatecas used to tell me tales of this recipe able to last for a long time, not sure if she meant inside or outside of the fridge. Have you heard of anything about this?

    Reply
    • Sonia

      September 8, 2023 at 2:04 pm

      I would never leave a pork dish out of the refrigerator. I am sure any dishes cooked in red chile salsa would last longer, but definitely refrigerated.

      Reply
  5. Michelle

    May 6, 2024 at 11:26 pm

    10/10 I’m soo happy I found this page as a beginner cook I can’t wait to try other stuff from here I am always struggling

    Reply
    • Sonia

      May 7, 2024 at 9:02 am

      Hi Michelle! I am so happy you found my page as well! Welcome!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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