February 25, 2007

Asado de Puerco

Asado de Puerco
Pork Roasted in Chiles
from Dishes from the Wild Horse Desert
by Melissa Guerra

1/2 pound dried ancho chiles
4 pounds bone-in country style pork ribs
1 medium onion, chopped
1/2 tsp pepper
pinch ground cloves
2 TBSP salt
1 head garlic, unpeeled
2 sprigs fresh oregano or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried
1 stick cinnamon
2 TBSP cider vinegar

Prepare the Chiles For Pureeing

Always use a large cooking vessel for rendering chiles, as the dried peppers have a tendency to float and jump out of the pot if the water level is too high. In an 8-quart stockpot, bring 4 quarts of water to a boil. Add the chiles. When the water returns to a boil, partially cover and boil for 30 minutes.The chiles are ready when they are soft and have changed from a raisin color to dark red. Drain, reserving the cooking water. Using rubber gloves, remove the stems, seeds, and veins. Put the chiles in a blender. Add about 1 cup of water to facilitate blending and puree. Don't worry about being precise with the amount of water. Pour the puree into a mesh strainer to remove any seeds or skin particles and discard the seed pulp.

Preheat the oven to 350 F, and position a rack in the lower third of the oven to accommodate a large casserole. Heat a 6-quart lidded Dutch oven or other oven-proof casserole over medium heat. Add the pork in 2 batches and brown each batch on both sides, about 10 minutes per batch. As the pork begins to render its fat, add the onion to brown as well.

Add the chile puree, pepper, cloves, salt, whole head of garlic, oregano, thyme, cinnamon, vinegar, and 1/2 cup water. Stir to distribute the seasonings. Cover, place in the oven, and roast for 2 to 2 1/2 hours. The asado is ready when the meat is tender, pulling away from the bone, and permeated with the flavor and color of the thickened ancho chile sauce.

Notes: This is by far one of the most time-consuming recipes I have ever tried. I would really love to know if there was some trick to getting the seeds out of the boiled peppers because that took simply an age. However, it was more than worth it. Many thanks to those who procured the peppers for me so I could make this attempt.

Posted by Jennifer at February 25, 2007 7:43 PM | TrackBack

Wow...just incredible! It was bursting with spicy flavor (without being too hot), and the pork was so tender it was falling off the bones. I'm glad that, after all of the work involved in the preparation of the dish, it ended up tasting so good.

Posted by: Michael at May 11, 2007 9:09 PM

ola amigo

esto es Tira de Asado!! te gusta?

Posted by: ricette y bbq at May 25, 2007 9:01 AM

Es algo muy delicioso, un platillo que tengo aƱos buscando su receta. Mil gracias.

Posted by: ALFREDO MACIAS at June 12, 2007 11:11 AM

Too herby for my taste. I would reduce the herbs to less than a pinch and keep the onions as they are. Too much chile ancho, I would go with half of what is called and throw in two or three whole jalapenos to add some kick. I like the West Texas style asado that looks more like thick menudo and is pretty hot. This recipe is totally flameless. Make sure you remove all the fat and other undesirable stuff from the meat or you risk ruining a savory experience.

Posted by: Juan Salas at December 3, 2007 11:05 AM

Es mas facil quitar las semillas antes de cocinar los chiles. Primero los lavas y secas. Los calientas un poco en un comal caliente solo hasta que ablanden. Los abres con tijeras y les quitas las semillas y las venas (en este momento saldran casi solas pues estan secas). Cuando esten limpios, pones todos los chiles en un bowl suficientemente grande, y viertes encima agua hirviendo hasta cubrirlos. Dejalos reposar una media hora y hasta toda la noche en el bowl tapado. Luego pasas a licuarlo y colarlo. Espero que esta manera te haga mas facil el trabajo. Saludos!

Posted by: Ana de Gil at July 30, 2008 1:25 PM

Remove the seeds from the anchos before you rehydrate them, and you'll have a much easier time. Use a paring knife or kitchen scissors to slit the peppers open, and most of the seeds will pour right out. You can leave some of the seeds in, for heat.

Posted by: burk at November 12, 2008 2:46 PM

Para quitar rapidamente las semillas de los chiles anchos lo que debes hacer es: Asi como los compras, troza la parte del tallo. Por ahi saldran todas las semillas. Despues de vaciarlos, los lavas muy bien y luego los cocinas del modo que mas te agrade. Yo los remojo en agua hirviendo, pero mejor es hervirlos en el mismo caldo donde cueces la carne.

Posted by: Ana de Gil at September 20, 2009 1:14 PM
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