Ingredients
For the Asado de Puerco
2 lbs pork shoulder, cubed
3 dried guajillo chiles
2 dried ancho chiles
2 cloves garlic
¼ small onion
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons vegetable oil
2 cups water or broth
Salt and black pepper to taste
For the Mexican Rice
1 cup long-grain white rice
2 tablespoons vegetable oil
¼ small onion, finely diced
1 clove garlic, minced
1 cup tomato sauce
1¾ cups chicken broth
Salt to taste
Instructions
To Make the Asado de Puerco
Remove stems and seeds from dried chiles. Toast lightly in a dry skillet for 1–2 minutes, then soak in hot water for 10 minutes until softened. Blend chiles with garlic, onion, cumin, oregano, and 1 cup soaking liquid until smooth.
Heat oil in a large pot over medium-high heat. Season pork with salt and pepper and brown on all sides. Pour chile sauce over pork and add remaining broth or water. Bring to a boil, then reduce heat and simmer covered for 1½–2 hours until pork is tender and sauce thickens. Adjust seasoning before serving.
To Make the Mexican Rice
Heat oil in a saucepan over medium heat. Add rice and toast, stirring constantly, until lightly golden. Add onion and garlic and cook briefly. Stir in tomato sauce and chicken broth. Bring to a boil, reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Serve the asado de puerco over a plate of Mexican rice with warm tortillas on the side.
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