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Asado de Bodas

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

Asada de Bodas

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Serves: 8 Total Time: 1 hour 35 minutes

Ingredients

  • 8 dried New Mexico chiles, stemmed and seeded
  • 2 dried Guajilo chiles, stemmed and seeded
  • ½ cup almonds
  • ½ cup unsalted peanuts
  • ½ cup raisins
  • ¼ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 3 cloves garlic, smashed
  • 2 oz. Mexican chocolate, such as Ibarra, roughly chopped
  • ¼ 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

Instructions

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.

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.

3

Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.

4

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

 

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