Grandma Rita’s Asado de Puerco

Ingredients

Pork & seasonings

• 4 lb (1.8 kg) boneless pork shoulder/Boston butt, cut into 1-inch cubes; trim thick, hard fat but leave some marbling
• 1 tablespoon neutral cooking oil or lard
• Optional: ½ lb pork neck bones or the shoulder blade bone, for flavor; remove before serving
• 1 tablespoon finely minced fresh garlic, plus more to taste
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried Mexican oregano, plus more to taste
• 2 teaspoons fine sea salt to start, plus more after the sauce reduces
• 1 cup unsalted pork or chicken stock, plus water as needed

Red chile sauce

• 4 oz (113 g) dried ancho chiles, weighed before removing stems and seeds; for a brighter red sauce, use 2 oz ancho and 2 oz guajillo
• About 2–3 cups water for blending, plus water for soaking
• For heat: 2 dried chiles de árbol, stems removed; use 4 for a hotter pot, or finish with a small pinch of crushed chiltepín instead

Keep the chile flavor first. Ancho gives the family recipe its deep, rounded flavor. Guajillo is an optional variation; neither guarantees a hot sauce. Add the hotter chile gradually and taste. Use whole dried chiles, not a packaged chili seasoning blend.

Method

1. Soften and blend the chiles.

   Remove stems, seeds, and loose ribs from the anchos (and guajillos, if using). Rinse. Cover with hot water and simmer gently for 15–20 minutes, until pliable; soften the chiles de árbol with them if using. Let cool enough for your blender. Blend with 2 cups fresh water, adding up to another cup only as needed for a thick, smooth sauce. Strain out tough skins. Fresh water avoids carrying bitter soaking liquid into the pot.

2. Start the pork gently.

   Heat the oil in a large, heavy Dutch oven over medium-high heat until shimmering. Add the pork and optional bones; stir to coat. Add the garlic, oregano, salt, and ½ cup water. Cover, reduce the heat to low, and maintain a gentle simmer. The pork will release more liquid and fat. Stir from the bottom every 15–20 minutes. Add a splash of water whenever the pot threatens to dry before the meat softens.

3. Cook until tender, then brown.

   Allow about 1½–2½ hours, depending on the pork and your pot. When the meat is nearly fork-tender, uncover and let the liquid evaporate. Stir frequently as the pork begins to sizzle in its rendered fat. Brown the edges without scorching the garlic. Spoon off excess fat, leaving about 2 tablespoons in the pot. Remove the bones and check carefully for loose fragments.

4. Add the stock.

   Pour in 1 cup stock, scrape up the browned bits, and simmer gently until the meat is fork-tender and most of that liquid has reduced. If the pork still resists a fork, add a little water and continue cooking rather than letting it scorch.

5. Finish with red chile.

   Stir in enough strained sauce to coat the meat generously—start with about 2 cups, then add more to taste. Simmer gently for 15–20 minutes, stirring often. Add a splash of stock or water if it becomes too thick. Taste the fully cooked asado and adjust salt, garlic, or oregano. If using chiltepín, start with a small pinch, simmer briefly, and taste before adding more.

6. Bring it to the table.

   Serve hot with homemade flour tortillas and beans. The sauce should cling to the tender pork, with enough left to scoop up with a tortilla.