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Best Easy Asado de Puerco Recipe

Name: Best Easy Asado de Puerco Recipe
Total time: 130 min
Yield: 220 g
Ingredients: pork shoulder, boneless 2.5 lbs; guajillo chiles, dried and stemmed 6 pieces; ancho chiles, dried and stemmed 2 pieces; yellow onion 1 large; garlic cloves 6 cloves; bay leaf 2 pieces; vegetable oil 2 tbsp; apple cider vinegar 1 tbsp; dried oregano 2 tsp; ground cumin 1 tsp; salt 2 tsp; black pepper 1 tsp; water 2 cups

Pork braised in a rich guajillo and ancho chile sauce, a beloved family recipe across Mexican households. This high protein dish develops incredible depth of flavor and freezes well for meal prep.

Cook 130 min Difficulty NORMAL 320 kcal

#high protein #diabetic friendly #mexican #meal prep

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Ingredients

Main ingredients

pork shoulder, boneless 2.5 lbs
guajillo chiles, dried and stemmed 6 pieces
ancho chiles, dried and stemmed 2 pieces
yellow onion 1 large
garlic cloves 6 cloves
bay leaf 2 pieces

Seasonings/Sauce

vegetable oil 2 tbsp
apple cider vinegar 1 tbsp
dried oregano 2 tsp
ground cumin 1 tsp
salt 2 tsp
black pepper 1 tsp
water 2 cups

Nutrition summary

Carbohydrates 11 g 14%

Protein 27 g 34%

Fat 17 g 52%

Serving size 220g

Cooking steps

1

Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1–2 minutes, turning frequently until fragrant. Be careful not to burn them.
2

Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened; drain and transfer to a blender.
3

In the blender, add the soaked chiles, onion (quartered), garlic cloves, apple cider vinegar, oregano, cumin, salt, black pepper, and 1 cup water. Blend until very smooth.
4

Cut the pork shoulder into 2-inch cubes and pat dry. Heat vegetable oil in a large heavy pot over medium-high heat. Sear the pork on all sides until browned, about 8 minutes in total. Work in batches if needed for even browning.
5

Pour the chile sauce over the browned pork, add the bay leaves, and 1 cup water. Stir well, bring to a simmer, then lower the heat to maintain gentle bubbling. Cover and braise for 2.5–3 hours, stirring occasionally until the pork is very tender and the sauce is thickened.
6

Uncover in the last 20 minutes to reduce the sauce further if desired. Adjust seasoning to taste. Remove bay leaves before serving. Serve hot with desired sides, or cool and portion for freezing.

Personalized Q&A

Q. What's the key ingredient in this Asado de Puerco recipe?

The core ingredients are boneless pork shoulder and the combination of guajillo and ancho chiles. The pork provides richness and texture, while the dried chiles create the deep, earthy, and slightly smoky base that defines the dish's signature flavor.

Q. How should I control the heat during braising to ensure tender pork?

After adding the chile sauce, keep the braise at a gentle simmer—avoid a rapid boil, as that can toughen the pork. Maintain low to medium-low heat, cover the pot, and stir occasionally. This slow braise over 2.5–3 hours is critical for ultra-tender meat.

Q. What are common mistakes in texture or sauce consistency, and how can I prevent them?

Overcooking at high heat can make the pork dry, while undercooking leaves it tough. Ensure even browning before braising, and allow the sauce to reduce uncovered in the final 20 minutes for optimal thickness. Always remove the bay leaves before serving.

Q. How nutritious is this recipe per serving?

Each serving contains about 320 kcal, 27g protein (34% calories), 11g carbs (14% calories), and 17g fat (52% calories). The high protein content along with moderate fat and lower carbs makes it suitable for high-protein or carb-conscious diets.

Q. Does this recipe freeze well for meal prep?

Yes, Asado de Puerco freezes excellently thanks to its braised texture and robust chile sauce. Simply cool the cooked pork, portion into containers, and freeze for later—making it convenient for advance meal prep.

Best Easy Asado de Puerco Recipe

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