I made this tonight. The depth of the sauce was incredible. The pork was so tender yet had this other fried texture that complimented the silky sauce. This is one of the best dishes I have ever made and it was so simple, it makes the best use of a certain paradigm...
Feb 7, 2012
Asado de Bodas (Pork in Red Chile Sauce)
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
INGREDIENTS
8 dried New Mexico chiles, stemmed and seeded2 dried Guajilo chiles, stemmed and seeded
1/2 cup almonds
1/2 cup unsalted peanuts
1/2 cup raisins
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
3 cloves garlic, smashed
2 whole cloves
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1/4 small yellow onion, chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp. canola oil
2 lb. boneless pork shoulder, cut into 1″ chunks
INSTRUCTIONS
1. Heat chiles in a 12″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.2. Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.
3. Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.
Ratings & Reviews (5)
Man, I love this recipe! I've made it at least three times since this issue came out and I'm just amazed at how beautiful the sauce is. If the fabled Colonel Kurtz had eaten this, he'd have been waxing rhapsodic about "the color, the color." I think I need a car painted that deep, vibrant chile red! I've been making Mexican dishes for some time, and my partner is well versed in the cuisine, having lived deep in the mountains in Jalisco for several years. We both love this dish, as do all who have tried it. The sweetness of the fruit and chocolate perfectly counterpoints the depth of flavor from the chiles. Because I'm a huge adovado pork fan, I added some fresh chopped pineapple during the last half hour of cooking. It was great. Makes the sweet/heat balance even more profound. It's great with tortillas and rice and also is a good stuffing for arepas with some Nicaraguan style encurtido (hot onion relish) on top. Heaven in your hands, baby!
I've made this a few times with rave reviews. It's gorgeous and delicious.
Failed at this. it was ok...
Fantastic recipe with a wonderful depth of flavor. Any leftovers freeze wonderfully as stuffing for tamales or tacos.
Asado de Bodas (Pork in Red Chile Sauce)
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