Asado

Jeanne Benavidez

By
@jeanneben

This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama, lol. This internet picture shows you how the asado should look when done.


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Comments:

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

PREPARE RED CHILI SAUCE

12 - 15
dried chili pods, hatch chilies if you can get them
6 - 8 c
water
1/2 tsp
minced garlic
1/2 tsp
ground cumin
1/2 tsp
mexican oregano
1/2 tsp
salt
1/2 tsp
black pepper

PREPARE PORK

3 - 4 lb
pork roast, cut into 1 1/2-inch cubes (leave some fat on for flavor)
1 medium
onion, chopped
1/2 tsp
chopped garlic
1/2 tsp
ground cumin
1/2 tsp
mexican oregano
1/2 tsp
salt
1/2 tsp
gound black pepper
1/2 c
canola oil
1 c
flour

Directions Step-By-Step

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 1/2 tsp of each of the following; garlic, cumin, oregano, salt and pepper.
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
In a large pot, heat oil over medium-high heat.
5
Prepare the meat:
Season the meat with 1/2 tsp of the following: garlic, cumin, oregano, salt and pepper.
6
Put the flour into a large ziploc bag. Add the meat and shake until well coated with the flour.
7
Place meat and any excess flour into the hot oil. Brown the meat, stirring occasionally to keep from sticking. You may need to add a little more oil so that the flour is absorbed.
8
Once the meat is browned (no longer pink but not completely done) pour in the chili sauce and 1 cup of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. This should have the consistency of a thick, red gravy.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Mexican