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Asado de Puerco-Chile Colorado

Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 40 minutes
Servings 8 Servings

Ingredients

Ingredients:

  • 4 pounds of pork butt or shoulder cut into 1-inch pieces
  • 10 chile ancho peppers
  • 6 chile california peppers or guajillo peppers
  • 1 large white onion diced
  • 6 cloves of garlic minced
  • 4 cups of broth/stock pork or chicken
  • 1 teaspoon cumin seed crushed
  • 2 teaspoons granulated garlic
  • 2 teaspoons freshly ground pepper
  • 1 1/2 teaspoons Mexican oregano crushed between the palms of your hands
  • Salt to taste
  • Olive oil
  • 2 large Russet potatoes peeled, cut into 1 inch cubes, fried until crispy and drained onto paper towels, set aside.

Instructions

Directions

  • Remove the stems and seeds from the dried peppers, transfer them to a large sauce pan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let stand in water.
  • In a large pot, preheat 3 to 4 tablespoons of oil to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper and salt. Sear the seasoned pork in the hot oil, turning as needed. You want to sear and brown the the pork at a high heat until it gets nice and brown in most spots.
  • While the pork is cooking, check on the peppers soaking in the hot water, stir them a little, so they soak evenly. When it’s time, drain the peppers and transfer to the blender, add oregano, 1 teaspoon of salt and about 2 cups of chicken broth, blend on high until smooth, set aside. For a smoother sauce, strain it using a wire mesh strainer. I prefer the strained sauce.
  • Add the onions and minced garlic to the pork and cook for a few minutes. Add all of the sauce from the blender to the pork and another 2 cups of broth, stir well to combine. Taste for salt, lower the heat and cook for a good 1½ to 2 hours, adding a little more stock if needed. Fry the potatoes until crisp and golden while the pork finishes cooking. Add to pork during the last 15 minutes of cooking. Heat just until warmed through. This was one of my mom’s signature dishes … always served with warm, homemade flour tortillas.

Notes

This recipe for asado de puerco(pork chile colorado) was and still is a family favorite! Don't forget the fresh homemade tortillas!