Asado de Bodas Pork Red Chile

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Asado de Bodas (literally "wedding feast") is a beloved braised pork dish from the Huasteca region of Mexico. Pork shoulder is slowly simmered in a deeply flavored sauce built from toasted guajillo and ancho chiles, finished with a hint of tartness from xoconostle. Served simply with warm corn tortillas, onion, and cilantro, it's the kind of celebratory plate that lives up to its name.

Prep Time20 mins

Cook Time60 mins

Total Time80 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

410 kcalCalories
24 gFat
8 gSaturated Fat
12 gCarbs
3 gFiber
4 gSugar
32 gProtein
580 mgSodium
720 mgPotassium
60 mgCalcium
3.5 mgIron
8 mgVitamin C
85 mcgVitamin A

Ingredients

For the red chile sauce

6 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 Roma tomatoes, halved
1/2 white onion, roughly chopped
3 garlic cloves, peeled
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
3/4 cup warm chicken broth, divided

For the pork

2 1/2 lbs pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lard or vegetable oil
1 small white onion, thinly sliced
4 garlic cloves, minced
1 xoconostle (sour cactus pear), peeled, seeded and chopped (or 1 tablespoon apple cider vinegar)
3/4 cup chicken broth

For serving

12 warm corn tortillas
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
2 limes, cut into wedges

Directions

Toast the guajillo and ancho chiles in a dry skillet over medium heat, pressing flat with tongs for about 15 seconds per side until fragrant and lightly blistered; do not let them scorch. Transfer to a bowl, cover with hot water, and soak for 15 minutes until pliable, then drain.
Combine the soaked chiles in a blender with the tomatoes, chopped onion, garlic cloves, oregano, cumin, and 1/4 cup of the broth. Blend on high until very smooth, then strain through a fine-mesh sieve, pressing to extract all the sauce; discard solids.
Pat the pork cubes dry and season with salt and pepper. Heat the lard in a heavy Dutch oven over medium-high until shimmering. Sear the pork in two batches, turning occasionally, until deeply browned on all sides, about 4 minutes per batch; transfer to a plate as you go.
Reduce heat to medium. Add the sliced onion to the same pot and cook, stirring, until softened and lightly golden, about 4 minutes. Stir in the minced garlic and cook for 45 seconds until fragrant.
Pour the strained chile sauce into the pot and let it bubble for 2 minutes to deepen its flavor. Return the pork and any accumulated juices to the pot, then add the chopped xoconostle (if using) and the 3/4 cup of broth; stir to combine.
Bring to a boil, then reduce the heat to low, cover, and simmer gently until the pork is fork-tender and the sauce has thickened to coat the back of a spoon, 45 to 55 minutes. If using vinegar, stir it in during the last 10 minutes.
Uncover and skim any excess fat from the surface. Taste and adjust seasoning with salt. The sauce should be rich, smoky, and just slightly tart to balance the chiles.
Ladle into shallow bowls and serve hot with warm corn tortillas, passing chopped onion, cilantro, and lime wedges at the table so everyone can build their own tacos.

Cook’s Notes

Watch the chiles closely during toasting – even 10 seconds too long turns them bitter and ruins the sauce. They should puff and smell toasty, never blackened.
Straining the blended chile is non-negotiable for a silky, restaurant-style sauce; the chile skins and seeds would leave a gritty, harsh texture if left in.
Xoconostle is the traditional tart element – if you can't find it at a Latin market, a splash of apple cider vinegar added at the end mimics its bright acidity.
This stew tastes even better the next day once the chiles have fully penetrated the pork, so make it ahead and reheat gently before serving.
Sear the pork in a truly hot pan and resist crowding; the goal is a deep brown crust, not gray, steamed meat.

DinnerSpicy