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asado

(1 rating)
jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama, lol. This internet picture shows you how the asado should look when done.

(1 rating)
prep time 45 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For asado

  • PREPARE RED CHILI SAUCE
  • 12 - 15
    dried chili pods, new mexico chilies if you can get them
  • 6 - 8 c
    water (or enough to cover peppers)
  • 1 Tbsp
    minced garlic
  • 1 - 2 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    mexican oregano
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • PREPARE PORK
  • 3 - 4 lb
    pork roast, cut into 1 1/2-inch cubes (leave some fat on for flavor)
  • 1 md
    onion, chopped
  • 1 Tbsp
    chopped garlic
  • 1 tsp
    ground cumin
  • 1 tsp
    mexican oregano
  • 1 tsp
    salt
  • 1 tsp
    gound black pepper
  • 1 c
    canola oil
  • 1 c
    flour

How To Make asado

  • 1
    Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
  • 2
    Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds….it’s your choice) Add the 'Red Chili Sauce Seasonings'.
  • 3
    Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
  • 4
    Prepare the Pork: Season the meat with garlic salt and pepper..
  • 5
    Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
  • 6
    In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
  • 7
    Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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