Asado de Puerco Norteño (Northern Red Chile Pork Stew)
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Ingredients
- 800 g diced pork shoulder
- 4 dried guajillo chillies
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp ground cumin
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 38.4 g
- Carbohydrate
- 8.8 g
- of which sugars
- 5.2 g
- Fat
- 32.9 g
- of which saturates
- 11.5 g
- Fibre
- 3.2 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Brown the diced pork shoulder in a large pan, then set aside.
- 3
Blend the softened chillies with the tomatoes, onion, garlic cloves and ground cumin until smooth.
- 4
Return the pork to the pan with the sauce and chicken stock, cover and simmer for 50 minutes until tender and cooked through with no pink remaining.
- 5
Simmer uncovered for a final 5 minutes to thicken before serving.
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