Asado De Bodas Wedding Stew With Pork Recipes

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ASADO DE BODAS (WEDDING STEW WITH PORK)



Asado De Bodas (Wedding Stew With Pork) image

Make and share this Asado De Bodas (Wedding Stew With Pork) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 7h

Yield 6 serving(s)

Number Of Ingredients 18

4 large guajillo chilies, stemmed and seeded
2 ancho chilies or 2 pasilla chiles, stemmed and seeded
2 cups hot water
4 large garlic cloves, peeled
2 teaspoons kosher salt
1/2 teaspoon whole cumin seed
1 whole clove
1/2 teaspoon whole black peppercorn
2 lbs boneless pork shoulder, cut into 1-inch cubes
1 cup very finely minced white onion
1/2 teaspoon dried marjoram
1 dried bay leaf
1/4 teaspoon ground cinnamon (or 1-inch piece stick cinnamon)
1 cup chicken broth or 1 cup beef broth
1 teaspoon white vinegar
1 teaspoon firmly packed brown sugar (or piloncillo)
1 teaspoon grated orange zest
1 tablespoon grated ibarra mexican chocolate (or semisweet chocolate)

Steps:

  • Heat a heavy skillet over med-high heat.
  • Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
  • Remove from the pan.
  • Place in a heatproof bowl and pour the hot water over them.
  • Soak for 15 minutes, stirring once.
  • Drain, reserving 1 cup of the soaking liquid.
  • In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
  • In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
  • Let cool completely and grind in a spice grinder.
  • Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
  • Add the onion, marjoram, bay leaf, and cinnamon.
  • Pour the chile puree over the meat and add the water.
  • Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
  • Remove and discard the bay leaf and cinnamon stick.
  • Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.

Nutrition Facts : Calories 469.7, Fat 32.5, SaturatedFat 11, Cholesterol 107.5, Sodium 696.2, Carbohydrate 19.7, Fiber 6.2, Sugar 1.9, Protein 27.7

ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
  • Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
  • Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
  • Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
  • Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

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