Asado De Puerco and Mexican Rice

Asado de Puerco with Mexican Rice is a rich, flavorful dish that brings the heart of traditional Mexican home cooking to your table.

The tender pork is slow-simmered in a bold, aromatic red chile sauce infused with warm spices, while the Mexican rice is perfectly seasoned and fluffy, complementing the stew beautifully.

This comforting and authentic dish is perfect for family gatherings or a satisfying homemade meal.

Why You’ll Love This Recipe:

Rich, Authentic Flavor: The pork is slowly braised and then simmered in a deeply spiced chile sauce, capturing the earthy, smoky, and savory essence of Northern Mexican cuisine—each bite is bold, warming, and full of tradition.

Complex Yet Comforting: The layered flavors of dried chiles, whole spices, and fresh herbs create a sauce that’s complex and aromatic, yet the overall dish remains hearty and comforting—perfect for both family meals and special occasions.

Beautiful Use of Traditional Ingredients: From guajillo and ancho chiles to cumin seeds and cinnamon stick, this recipe honors the heritage of Mexican home cooking, allowing cooks to connect with cultural roots through food.

Perfectly Balanced with Mexican Rice: The fluffy, tomato-infused rice with hints of garlic and bouillon offers the ideal counterpoint to the intensity of the pork stew, making the meal feel complete and satisfying.

Satisfying Texture and Depth: The contrast of tender pork, silky chile sauce, and fluffy rice provides a full sensory experience—rich sauce clinging to meat, soft grains absorbing the boldness, and spices unfolding with each mouthful.

A Dish That Tells a Story: It’s more than a meal—it’s a dish rooted in community, history, and technique. The process of toasting chiles, building a sauce from scratch, and simmering meat to perfection invites pride, patience, and reward.

Key Ingredients:

Pork Shoulder: Richly marbled and ideal for slow cooking, pork shoulder develops deep flavor as it renders in its own fat—becoming tender, caramelized, and perfect for soaking up the bold chile sauce.

Dried Guajillo and Ancho Chiles: These chiles are the heart of the sauce—guajillos bring a tangy, mildly spicy brightness, while anchos add depth with smoky, fruity, raisin-like undertones. Together, they create a complex, earthy base.

Whole Spices (Cumin Seeds, Cloves, Black Peppercorns, Cinnamon Stick): These toasted aromatics add layers of warm spice—fragrant, grounding, and essential to the dish’s soul-satisfying depth.

Mexican Oregano and Thyme: More citrusy and robust than Mediterranean oregano, Mexican oregano brings herbal lift, while thyme offers subtle woodsy sharpness that balances the richness of the pork.

Lard: Traditional and flavorful, lard enhances the dish’s authenticity and adds a silky richness that ties the chile sauce and pork together seamlessly.

Caldo de Tomate and Tomato Sauce (for the Rice): These tomato-based seasonings infuse the rice with a savory, slightly sweet character and an appealing reddish hue, creating a flavorful pairing to the bold pork.

Long-Grain White Rice: Toasted to a golden brown before cooking, the rice adds not only nutty aroma and texture but also acts as the perfect neutral foundation for absorbing the vibrant flavors of the meal.

Expert Tips:

For Asado de Puerco:

Don’t Rush the Browning Step: After the pork simmers in water, allowing it to brown slowly in its rendered fat is critical. This Maillard reaction builds deep umami and caramelized flavor, forming the savory foundation of the dish.

Toast, Don’t Burn the Chiles: When softening the dried guajillo and ancho chiles, use low heat and flip frequently. Even slight burning will make the sauce bitter. You’re coaxing out oils, not charring the skin.

Soaking Water Enhances Depth: Use the chile soaking water in the blender—it’s infused with earthy, spicy notes and helps create a smoother, richer sauce. Just make sure it’s not overly bitter (discard the darkest part if needed).

Strain the Sauce (Optional but Professional): For a restaurant-quality finish, pass the blended chile sauce through a fine-mesh sieve before simmering. This removes skin bits and yields a silky, velvety texture.

Use the Dutch Oven Residue: Don’t clean the Dutch oven after browning the pork—those browned bits (fond) at the bottom are flavor gold. Deglazing them with the chile sauce enhances depth and ties the dish together.

For Mexican Rice:

Toast the Rice Thoroughly: Toasting the rice until golden creates a slightly nutty, aromatic layer of flavor and helps it maintain structure while cooking in liquid.

Warm Water Prevents Splattering: When adding water to the toasted rice, use warm (not cold) water to reduce the risk of hot oil splatter and maintain even cooking temperature.

Use a Tight-Fitting Lid: Trapped steam is essential for even cooking and fluffy texture. Avoid opening the lid during simmering—check only at the end for doneness.

Let It Rest: After cooking, let the rice sit covered for 5–10 minutes. This final step allows the grains to firm up and separate, preventing mushy texture.

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:

Green Chili Fries

Pico De Gallo

Pollo a la Mexicana

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:

Frequently Asked Questions:

Can I use a different cut of pork instead of pork shoulder?

Yes, you can use a different cut of pork, such as pork loin or pork tenderloin.

Keep in mind that the cooking time may vary depending on the cut of meat you choose.

How spicy is the dish with the dried chile peppers?

The spiciness of the dish will depend on your tolerance and the specific chile peppers you use.

Guajillo and ancho chile peppers are typically mild to medium in spiciness.

If you prefer a milder flavor, you can reduce the number of chile peppers or remove the seeds and membranes before using them.

Can I substitute vegetable oil for lard in the pork stew?

Yes, you can substitute vegetable oil for lard in the pork stew.

The flavor may be slightly different, but it will still work well as a cooking fat.

Can I use brown rice instead of white rice for the Mexican Rice?

Yes, you can use brown rice instead of white rice for the Mexican Rice.

Keep in mind that brown rice usually requires a longer cooking time and additional liquid, so adjust the cooking instructions accordingly.

Can I adjust the amount of salt and spices to suit my taste preferences?

Absolutely! The amounts of salt and spices listed in the recipe are guidelines.

Feel free to adjust them to suit your taste preferences.

Start with the suggested amounts and taste the dish as you cook, adding more seasoning if desired.

How can I adjust the spiciness of the Asado de Puerco?

The spiciness of the dish depends on the dried chile peppers used.

If you prefer a milder flavor, you can reduce the number of chile peppers or remove the seeds and membranes before using them.

Adjusting the amount of chili powder in the recipe can also help control the spiciness.

Can I make the Asado de Puerco and Mexican Rice ahead of time?

Yes, both the Asado de Puerco and Mexican Rice can be made ahead of time.

Simply reheat them before serving.

The flavors may even deepen and improve with time, making it a great option for meal prep or serving at gatherings.