Best Mexican Pork Asado Food

ASADO DE PUERCO (MEXICAN PORK STEW)

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.

THE ULTIMATE PORK ASADO RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
• Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
• Add water and sugar and stir to distribute evenly.
• Boil again over low heat for 50 minutes.
• After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
• Serve and top it with the thick sauce and enjoy!

ASADO

Steps:

• 1. Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
• 2. Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds....it's your choice) Add the 'Red Chili Sauce Seasonings'.
• 3. Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
• 4. Prepare the Pork: Season the meat with garlic salt and pepper..
• 5. Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
• 6. In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
• 7. Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.

PORK MACHACA (TENDER PULLED MEXICAN PORK)

Steps:

• Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
• Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
• When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
• Shred (or "pull") either with forks or by hand.
• Place in storage container and add some of the broth to moisten; refrigerate until needed.
• Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
• For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
• For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
• Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.