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.
Ingredients
500g boneless pork shoulder cut into 1 ½ inch cubes2 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
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