Asado de Puerco

Crispy roasted pork in a rich guajillo chili sauce, perfect for a hearty lunch.

Ingredients

• 500 grams Pork chunks (leg or loin)
• 5 pieces Guajillo chili
• 1 piece Ancho chili
• 2 cloves Garlic
• ½ piece White onion
• ½ teaspoon Mexican oregano
• ¼ teaspoon Ground cumin
• 1 piece Whole clove
• 1 small piece Piloncillo
• 1 tablespoon White vinegar
• 1 tablespoons Lard
• Salt, to taste
• 1½ cups Water

Directions

1. Hydrate the guajillo and ancho chilies in hot water. Cook the pork chunks in salted water until tender, reserve the broth.
2. Blend the hydrated and drained chilies with garlic, onion, oregano, cumin, clove, piloncillo, vinegar, and pork broth. Strain the sauce.
3. Heat lard in a pot. Sauté the strained sauce for 5 minutes.
4. Add the cooked pork chunks to the sauce. Adjust salt and consistency with more broth if necessary.
5. Cook over low heat, covered, for 15-20 minutes until the meat is well integrated with the sauce and it has become glossy.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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