Asado Recipe

Asado, a traditional dish cherished for its rich flavors and comforting aromas, brings together tender chunks of pork in a robust red chili sauce. This recipe combines the deep, smoky notes of dried hatch chilies with aromatic spices like cumin and Mexican oregano, creating a vibrant base that elevates the tender pork cubes to savory perfection.

Slow-simmered to allow the flavors to meld, this dish is a celebration of southwestern cuisine, best served alongside classic accompaniments like rice, beans, or warm tortillas. Perfect for gatherings or cozy family dinners, Asado promises to delight with every hearty bite.

Asado Recipe

Red Chili Sauce

12 – 15 dried chili pods, preferably hatch chilies

6 – 8 cups water

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon Mexican oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

Prepare Pork

3 – 4 lb pork roast (preferably butt roast), cut into 1 1/2-inch cubes (leave some fat for flavor)

1 medium onion, diced

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon Mexican oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup canola oil

1 cup flour

Instructions

Prepare the Red Chili Sauce:

Rinse chili pods and place in a large pot. Add enough water to cover the pods. Cover the pot and bring to a boil for about 20 minutes. Press the peppers down occasionally to ensure they are submerged in water. Remove from heat and do not discard the liquid.

Remove each chili pod from the pot, discard the stems, and place the pods into a blender. (You may choose to keep or remove the seeds.) Add minced garlic, ground cumin, Mexican oregano, salt, and black pepper (each 1/2 teaspoon).

Blend until smooth, adding a little of the reserved water from boiling the peppers as needed. The consistency should be thick, not watery.

Prepare the Meat:

In a large pot, heat canola oil over medium-high heat.

Season the pork cubes with minced garlic, ground cumin, Mexican oregano, salt, and black pepper (each 1/2 teaspoon).

Place flour in a large ziplock bag or bowl. Add the seasoned pork cubes and shake or mix until well coated with flour.

Add the floured pork cubes and any excess flour into the hot oil. Brown the meat, stirring occasionally to prevent sticking. Add more oil if needed to absorb the flour.

Once the meat is browned (no longer pink but not fully cooked), add diced onion and pour in the prepared chili sauce along with 1 cup of the reserved liquid from boiling the peppers.

Reduce heat to medium-low, cover the pot, and simmer for about 1 1/2 hours, stirring occasionally. The sauce should thicken to the consistency of a thick, red gravy.

Adjust seasoning with salt and pepper if needed. Serve the asado hot, traditionally accompanied with rice, beans, or tortillas.

Enjoy your flavorful Asado dish with family and friends!

Notes:

Red Chili Sauce: The sauce forms the flavorful base of the dish, made by boiling dried chili pods and blending them with garlic, cumin, Mexican oregano, salt, and pepper. Adjust the spiciness by controlling the amount of seeds retained from the chili pods.

Pork Preparation: Use a pork butt roast for its marbling, ensuring juicy and flavorful cubes. Browning the pork in canola oil enhances the depth of flavor, especially when coated in flour beforehand. This step also helps thicken the sauce as it simmers.

Simmering Process: Simmering the pork in the chili sauce for about 1 1/2 hours allows the flavors to meld together while tenderizing the meat. Stirring occasionally prevents sticking and ensures even cooking.

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Consistency: Aim for a thick, red gravy-like consistency in the sauce after simmering. Adjust with additional liquid if needed, though it should naturally reduce to a rich texture.

Seasoning: Taste and adjust the seasoning towards the end of cooking, ensuring the dish is well-balanced with salt and pepper.

Serving: Asado is traditionally served hot and pairs well with sides like rice, beans, or tortillas, which complement the hearty flavors of the dish.

Preparation Tips: Prep the red chili sauce in advance for convenience, and consider making extra to freeze for future use. This dish benefits from slow cooking, allowing ample time for the flavors to develop fully.

Variations: Experiment with different types of dried chili pods to adjust the spiciness and flavor profile of the dish to your preference.

Presentation: Garnish with fresh herbs, such as cilantro or parsley, and serve with lime wedges for a fresh burst of citrus to complement the richness of the asado.

Enjoyment: Asado is a dish best enjoyed with family and friends, celebrating its rich, savory flavors and the communal joy of sharing a hearty meal together.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh chili peppers instead of dried chili pods?

Yes, you can substitute fresh chili peppers for dried pods.

Adjust the quantity based on your preferred spice level.

How spicy is the Asado Red Chili Sauce?

The spice level can be adjusted by varying the amount of chili pods and whether you include the seeds.

Start with fewer pods and add more for extra heat.

Can I make the Red Chili Sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. It also freezes well for longer storage.

What type of pork roast is best for Asado?

A pork butt roast (also known as pork shoulder) is ideal because it becomes tender and flavorful when simmered in the sauce.

Do I need to brown the pork cubes before adding them to the sauce?

Yes, browning the pork cubes helps develop flavor by caramelizing the surface.

It also adds texture to the final dish.

How do I prevent the flour-coated pork from sticking to the pan?

Ensure the oil is hot enough before adding the pork cubes.

Stir the meat occasionally during browning to prevent sticking and ensure even cooking.

Can I use a different type of oil instead of canola oil?

Yes, you can use vegetable oil, sunflower oil, or even olive oil depending on your preference.

Each will impart a slightly different flavor.

What side dishes go well with Asado?

Asado is traditionally served with rice, beans, or tortillas.

You can also pair it with roasted vegetables or a fresh salad.

How can I make Asado less spicy?

To reduce the spice level, use fewer chili pods and consider removing the seeds before blending. Taste and adjust seasoning as needed.

Can I make Asado in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

After browning the pork and sautéing the onion, transfer everything to a slow cooker along with the chili sauce.

Cook on low for 6-8 hours or until the pork is tender.