Asado De Puerco and Mexican Rice

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:

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:

Asado de Puerco (Mexican Pork Stew):

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven.

Cover and cook over medium heat for 20 minutes, stirring every 5 minutes.

Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates.

Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.

Meanwhile, cut tops off the dried chiles and remove seeds.

Heat chiles in a large skillet over low heat until they start to soften. Do not toast.

Place chiles in a bowl of hot water and soak for 20 minutes.

Remove pork and set aside.

Do not wash, wipe out, or clean the Dutch oven.

Transfer chiles to a blender, reserving soaking water.

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

Pour in 1 cup soaking water and blend until smooth.

Add 1 more cup soaking water, season with salt, and blend until completely smooth.

Melt lard in the Dutch oven.

Carefully add blended chile mixture and scrape up all browned bits.

Bring to a boil and add pork.

Reduce heat and cover partially, leaving about 1 inch open.

Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Mexican Rice:

Heat oil in a 5 quart saute pan over medium-high heat.

Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.

Reduce heat to low to avoid spattering.

Gently pour in warm water, then tomato sauce and stir.

Stir in chili powder, Caldo de Tomate and minced garlic.

Turn heat back up to medium-high, bring to a boil, then reduce to low and cover.

Simmer for 20 minutes, or until all water has been absorbed.

Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

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.