Asado De Puerco and Mexican Rice

How to cook Asado De Puerco and Mexican Rice

Asado De Puerco Ingredients:

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

Mexican Rice Ingredients:

2 tablespoons vegetable or canola oil

1 cup dry long-grain white rice

(4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce

2 cups warm water

1 teaspoon chili powder

2 teaspoons Caldo de Tomate tomato bouillon

1 teaspoon minced garlic about 2 cloves

Instructions of Asado De Puerco and Mexican Rice

Asado de Puerco (Mexican Pork Stew)

1. Cook the Pork:

Place the pork cubes, ½ cup water, and ½ teaspoon salt in a Dutch oven over medium heat.

Cover and cook for about 20 minutes, stirring every 5 minutes.

Uncover, raise the heat to medium-high, and continue cooking, stirring frequently, until the water evaporates and the pork browns in its own fat (another 15–20 minutes).

Remove the pork and set it aside—but do not clean the pan.

2. Prepare the Chiles:

While the pork cooks, remove the stems and seeds from the guajillo and ancho chiles.

Warm the chiles in a skillet over low heat just until softened (do not toast them).

Soak them in hot water for 20 minutes until fully rehydrated.

3. Make the Sauce:

Transfer the softened chiles to a blender.

Add the cilantro, chicken bouillon, black peppercorns, garlic, cinnamon stick, oregano, thyme, cumin seeds, bay leaves, and cloves.

Pour in 1 cup of the chile soaking water and blend until smooth.

Add another cup of soaking liquid and blend again for a silky texture.

Season with salt to taste.

4. Cook the Stew:

Melt the lard in the same Dutch oven.

Carefully pour in the chile sauce, scraping up the browned bits at the bottom for added flavor.

Bring the sauce to a boil, then return the browned pork to the pot.

Reduce the heat, cover the pot partially (leaving a small opening), and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and clings to the pork.

Mexican Rice

1. Toast the Rice:

In a large sauté pan over medium-high heat, heat the oil.

Add the rice and cook, stirring constantly, until the grains turn golden and slightly toasted.

2. Simmer:

Lower the heat and gently stir in the warm water and tomato sauce.

Then mix in the chili powder, Caldo de Tomate, and minced garlic.

Bring the mixture back to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes or until the liquid is absorbed.

3. Rest and Fluff:

Turn off the heat.

Fluff the rice with a fork and let it sit, covered, for 5–10 minutes before serving for the best texture.

Important Notes When Making Asado De Puerco and Mexican Rice

For Asado de Puerco Notes:

Respect the Spice Balance: While the blend of guajillo and ancho chiles gives richness without overwhelming heat, the addition of whole spices like cloves, cinnamon, and cumin requires careful balance. Too much can overpower the dish. Stick to the suggested amounts, and taste the sauce before simmering the pork in it.

Meat Cut Matters: Pork shoulder is ideal because its fat content keeps the meat moist during long cooking. Lean cuts like loin will dry out and lack the richness this dish demands.

Simmer Gently After Blending: Once the sauce is added, resist the urge to boil. A gentle simmer helps the sauce thicken and allows the spices to bloom without becoming harsh or gritty.

Texture Is Key: The sauce should coat the meat, not drown it. If it’s too thin, simmer uncovered to reduce. If too thick, thin with a bit of reserved chile soaking water or broth to keep the flavor concentrated.

For Mexican Rice Notes:

Tomato Sauce Quantity Affects Color and Flavor: Using 4 ounces will yield lighter, more subtle flavor, while 8 ounces will produce a deeper red and more tomato-forward taste. Choose based on your preference for richness or lightness.

Uniform Toasting = Even Cooking: Make sure all rice grains turn golden before adding liquids. This prevents sticky clumps and creates the classic fluffy Mexican rice texture.

Do Not Stir While Simmering: Once you cover the pot and reduce the heat, leave it alone. Stirring while the rice is cooking will activate starch and lead to a mushy texture.

The Rice Complements, Not Competes:This rice is meant to complement the bold pork stew, not compete with it. That’s why the seasonings in the rice are simple—so the chile sauce can take center stage.

Nutrition Information:

Asado De Puerco (Mexican Pork Stew):

Mexican Rice: