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Asado de Puerco. Pork Chile Colorado

Asado de Puerco-Chile Colorado

This recipe for asado de puerco(pork chile colorado) was and still is a family favorite! Don't forget the fresh homemade tortillas! 
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 40 minutes
Servings 8 Servings



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



  • 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, oregano and salt. Sear the seasoned pork in batches in preheated 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. Transfer seared pork to a plate. Sear the remaining pork.
  • When peppers are soft, drain water and transfer to the blender. Add 2 teaspoons bouillon and 2 cups water. 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 5-7 minutes. Add all of the sauce from the blender to the pork and 2-3 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 potatoes to the 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.



In the original recipe, Mom only used chile ancho. I like to add a mix of peppers to mine. Chef's choice.You will see as you scroll down the darker version with all chile ancho peppers.  To prepare a smaller portion of this recipe, you can use boneless pork country-style ribs. And just use half of all the other ingredients listed.
If you prefer not to use bouillon for the chile sauce, just add salt.