This amazing pork stew comes from the state of Nuevo Leon in northern Mexico, the capital of which is Monterrey. It is a simple dish but so full of flavour due to the cooking method used and the use of flavour-packed dried chillies. The two chillies used are guajillo and ancho, both mild rather than hot, so the dish comes out with a gorgeous warm flavour, fruity and smoky at the same time. Another essential ingredient is Mexican oregano, which is more pungent and ‘wild’ tasting than the European version. As this dish takes a while to make, it is worth doubling the quantities and making enough to freeze. A note – many Mexican dishes use lard as a cooking fat, and it really does make a difference to the flavour of the finished dish, but your asado will still be delicious if you use olive oil.

01.

Ingredients

500g boneless pork shoulder cut into 1 ½ inch cubes
2 tbs. of cooking oil or lard
2 bay leaves
6 pimiento (allspice) berries
a pinch of orange zest
Water as needed
4 ancho chillies
4 guajillo chillies
3 large garlic cloves
3tsp Holy Trinity blend
1 tsp. dried Mexican oregano
Salt to taste

02.

Method

  • Place the pork in a heavy pan, cover with water and add the bayleaves, pimiento berries, orange zest and salt and pepper. Cook the pork on a medium heat until it is tender and the water has evaporated, around 45 minutes. When the water has evaporated add the oil/lard and keep on cooking till the pork is just browned.
  • While you are cooking the pork, prepare the sauce ingredients. Slice open the guajillos and anchos, and remove the veins and seeds. Then gently roast them for a few seconds each side in a skillet, taking care not to let them burn.
  • Now cover the chillies in hot water and allow to soak for around 20 minutes. Drain, reserving the soaking water.
  • Now put 2 cups of water in a blender, then add the chillies, the Holy Trinity blend and the oregano. Blend for a minute or two, until the sauce is very smooth.
  • Pour the sauce over the pork in the pan, and cook on a gentle heat, stirring frequently to prevent sticking (add a little water when necessary, along with a little salt), until the sauce thickens up to the consistency of a good gravy, about 15-20 minutes.
  • It does this dish absolutely no harm if you make it well in advance, as the toasty chilli flavour will really come through. Serve your asado with rice and/or warm flour tortillas.