Asado de Bodas (Pork in Red Chile Sauce)

Name: Pork in Red Chile Sauce (Asado de Bodas)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 8 dried New Mexico chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 1 ⁄ 2 cup almonds; 1 ⁄ 2 cup unsalted peanuts; 1 ⁄ 2 cup raisins; 1 ⁄ 4 tsp. ground cumin; 1 ⁄ 4 tsp. ground cinnamon; 3 cloves garlic, smashed; 2 whole cloves; 2 oz. Mexican chocolate, such as Ibarra, roughly chopped; 1 ⁄ 4 small yellow onion, chopped; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. canola oil; 2 lb. boneless pork shoulder, cut into 1″ chunks

Serves
serves 8-10

TODD COLEMAN

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

Ingredients

8 dried New Mexico chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
¹⁄₂ cup almonds
¹⁄₂ cup unsalted peanuts
¹⁄₂ cup raisins
¹⁄₄ tsp. ground cumin
¹⁄₄ tsp. ground cinnamon
3 cloves garlic, smashed
2 whole cloves
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
¹⁄₄ small yellow onion, chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp. canola oil
2 lb. boneless pork shoulder, cut into 1″ chunks

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Instructions

Step 1

Heat chiles in a 12″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.

Step 2

Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.