I'm sure I have mentioned a time or two, how much we really enjoy Mexican food. It's one of our favorites, and it is a frequent choice when we are considering "what's for dinner?"
Just back from a recent business trip to Mexico, Hubby was enthusiastically telling me all about a dish he'd had while there and that he was able to obtain the recipe for. He described it as these "delicious pork tacos" and said he really wanted to prepare the dish one evening, and assured me how delicious it was.
He made a special effort to search online and then order the peppers needed for the recipe. Once the peppers arrived we were fully prepared with all the other ingredients to proceed together in recreating this delicious authentic Mexican dish, one he had raved on about! My curiosity was peeked and I looked forward to trying it.
Turns out those "delicious pork tacos" are actually called Pork Stew Nuevo León Style / Asado de Puerco.
I did enjoy the dish and found it to be both unusual, and surprisingly good. It wasn't difficult to prepare, but it did require a little patience with preparation. The peppers were mild and flavorful, and they also give the dish it's deep rich color. This is a must try if you are looking for something different, for sure.
Pork Stew Nuevo León Style / Asado de Puerco
Serves 8
Ingredients:
2 pounds of pork (with a little fat) cut into small cubes
(I used boneless pork chops with most of the fat removed)
4 tbs. of cooking oil or lard
water as needed
corn tortillas - soft, not crisp
shredded cheddar cheese
For the sauce:
4 ancho peppers
4 guajillo peppers
1/2 of an avocado pit (seed)
4 garlic cloves
5 peppercorns
1 tsp. dried oregano
3 cloves
3 bay leaves
1/2 tsp. cumin seeds
1/2 inch of a cinnamon stick
1/2 teaspoon thyme
Salt as necessary
Note: Using a small electric coffee grinder to grind the spices will make it easier and faster to grind them. First grind all the herbs and spices, then add the avocado pit half and grind. The result will be a powder like texture with a delicious aroma.
Directions:
In a large heavy pot cover the pork with water and cook over medium/high heat until the meat is tender and the water has evaporated. This should take about 30 minutes. The meat will begin to brown. Add the oil or lard and stir fry until the meat is just browned and tender.
Sauce:
While the pork is cooking, use your kitchen scissors to split open the peppers, remove the seeds and veins, then lightly toast peppers on a warm skillet, but do not allow them to burn. Cover the toasted peppers with hot water and leave to soak for about 20 minutes. Drain thoroughly, reserving the water used.
Put 3/4 cup of water into the blender, a few of the peppers, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and a 1/2 avocado seed and blend for at least 1 minute. Add a 1/2 cup of water and blend for a few more seconds to mix thoroughly. Add the rest of the peppers a little at a time and blend until smooth adding more water as needed to mix thoroughly.
Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat and stir frequently to prevent sticking. Add more water as needed, salt to taste, and keep stirring until the sauce thickens to the consistency of thick gravy, this will take about 15 minutes.
Serve with white rice and soft, warmed corn tortillas, and garnish with shredded cheese(optional).
We enjoyed ours by placing an ample amount on a warmed corn tortilla, added a sprinkle of cheese, and then folded them in half to form a taco. They were delicious!
Enjoy!...
Recipe adapted from: mexicoinmykitchen
