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Mexican Wedding Stew with Pork (Asado de Bodas)

Mexican Wedding Stew with Pork (Asado de Bodas)

By Diane UngerOctober 15, 2019

  • Makes
    6-8 servings
  • Cook Time
    4 hours
  • Active time plus cooling
    45 minutes active
  • Rating

This is our version of the traditional chili-rich Mexican stew prepared for special occasions. The ingredients vary by region, but to keep things simple we opted to use widely available ancho and guajillo chilies and cocoa powder instead of Mexican chocolate. With warm spices and a touch of fruitiness from raisins, the flavor profile falls somewhere between a mole negro and a basic asado de puerco. The corn tortillas that are toasted and pureed with the softened chilies give the sauce a velvety consistency that clings to the fork-tender chunks of pork. Serve with rice or warmed tortillas.

Tip

Don't forget to drain the tomatoes before use. The liquid will add too much moisture and acidity to the stew, throwing off the consistency and flavor balance.

Ingredients
  • 3

    ounces (5 medium) ancho chilies, stemmed, seeded and torn into pieces

  • 3

    ounces (10 medium) guajillo chilies, stemmed, seeded and torn into pieces

  • 4

    cups boiling water

  • 3

    corn tortillas

  • 1

    quart low-sodium chicken broth

  • ¾

    cup raisins

  • 2

    tablespoons extra-virgin olive oil

  • 1

    large white onion, chopped

  • 10

    medium garlic cloves, chopped

  • 2

    teaspoons dried oregano, preferably mexican oregano

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground cinnamon

  • 28

    ounce can diced fire-roasted tomatoes, drained

  • 1

    tablespoon cocoa powder

  • Kosher salt and ground black pepper

  • 5

    pounds boneless pork butt, trimmed and cut into 2-inch cubes

Step 1

Heat the oven to 325°F with a rack in the lower-middle position.

In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 30 seconds.

Transfer to a medium bowl and add the boiling water; reserve the skillet. Let stand until the chilies are softened, about 20 minutes, then drain.

Step 2

While the chilies soak, in the same skillet over medium-high, toast the tortillas, turning frequently, until lightly charred, 2 to 4 minutes. Transfer to a plate and let cool slightly, then tear into pieces.

Step 3

In a blender, combine half the broth, half the chilies, half the tortillas and half the raisins. Puree until smooth, about 1 minute, scraping down the blender as needed.

Transfer to a bowl, then repeat with the remaining broth, chilies, tortillas and raisins; stir into the first batch. Measure ½ cup of the puree into a small bowl, cover and refrigerate until needed.

Step 4

In a large Dutch oven over medium-high, combine the oil and onion. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.

Stir in the garlic, oregano, cumin and cinnamon, then cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until most of the moisture has evaporated, about 5 minutes.

Stir in the chili puree, the cocoa and pork, then bring to a simmer. Cover, transfer to the oven and cook for 2 hours.

Step 5

Remove the pot from the oven. Uncover and stir, then return to the oven uncovered. Cook until a skewer inserted into the pork meets no resistance, about 1 hour.

Step 6

Remove the potfrom the oven. Tilt to pool the liquid to one side, then use a wide spoon to skim off and discard as much fat as possible.

Stir the reserved chili puree into the stew, then cook on the stovetop over medium until heated through, about 5 minutes. Taste and season with salt and pepper.