If there’s one dish that instantly takes me back to my mom’s kitchen, it’s this delicious Mexican pork stew in red sauce. The aroma of slow-cooked pork simmering in a rich, flavorful salsa fills the house and brings everyone to the table—no need to call them twice!
This dish is a staple in many Mexican homes, and today, I’m sharing my family’s version with you, including all my tips and tricks to make it perfect every time.
Pork stew or asado de puerco is a traditional spicy dish from Northern Mexico, also known as carne de puerco con chile colorado.
This Mexican pork stew was a traditional wedding dish in the past. At my quinceañera party, my grandmother prepared asado like this and it was delicious. In the past it was known as “asado de boda.”
One of the best things about this dish is its versatility. On this occasion, I prepared this pork stew or chile colorado with potatoes, just like my grandmother used to.
What kind of chile is used for asado de puerco?
To prepare this Mexican dish, we use ancho chili. It’s one of my favorites. It’s like a poblano chili but dried. We use it for many Mexican dishes.
Ingredients and Tips for the Best Flavor
To make this stew taste just like home, choosing the right ingredients is key. Here are my tips:
Pork: You can use pork stew or pork shoulder.
Dried Chilies: I use dried asado chiles for a mild smoked flavor. You can adjust based on your spice tolerance.
Tomatoes: Choose ripe, red tomatoes for the best color and taste. If tomatoes are out of season, you can use canned ones.
Garlic and Onion: Essential in Mexican cuisine, these add depth to the sauce.
Spices: A pinch of cumin and Mexican oregano brings out the authentic flavors.
Mexican Pork stew recipe
Ingredients
- 2.2 lbs pork stew meat, cut into chunks
- 7 oz dried ancho chile pepers (about 4-5 chiles)
- 2 large potatoes, cooked and diced (optional)
- 3 cups water
- 2 tbsp vegetable oil
- 2 cloves garlic
- 2 bay leaves
- 1 fresh tomato
- Cumin to taste
- Salt to taste
Step-by-Step Instructions
Wash and remove the seeds from the dried chiles. Soak them in hot water until soft.
Once the chiles are soft, blend them with the tomato, garlic, and half a cup of water. Set aside.
Season the pork with salt. In a large pan, heat a little oil and sear the pork pieces on all sides. This step adds a deep, savory flavor to the stew.
Add a cup of water and let everything cook on low heat until the pork is tender and infused with flavor.
Then, add the chili mixture, bay leaves, cumin, and salt to taste.
Incorporate the potatoes and cook until soft.
Now, the Mexican pork stew it’s ready!
What to Serve with Mexican Pork Stew?
This stew pairs perfectly with Mexican red rice, refried beans, and warm tortillas. You can also serve it with a side of nopales (cactus), avocado slices, or a simple lettuce salad to balance out the rich flavors.
If you have leftovers (which rarely happens in my house 😂), you can use them the next day for tacos, burritos, or even stuffed quesadillas. Trust me, the flavors get even better overnight!
PORK STEW Storage and Reheating Tips
- In the refrigerator: Store leftovers in an airtight container for up to 3 days.
- In the freezer: This stew freezes well for up to 3 months. I recommend freezing it in small portions for easy reheating.
- Reheating: Warm it up over low heat with a splash of broth or water to bring the sauce back to its original texture.
Frequently Asked Questions
Can I make this in an Instant Pot or slow cooker?
Yes! If using an Instant Pot, cook on high pressure for 25 minutes. In a slow cooker, let it simmer for 6 hours on low.
Time to Cook!
I hope you love this recipe as much as my family does! If you try it, let me know in the comments or tag me on Instagram @mejorandomihogar and @abitormexico —I’d love to see your version. Enjoy! 😋🌮🔥
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