TexMex pork asado recipe  Share this recipe on FacebookA classic Tex-Mex dish, pork Asado is pork slow cooked in a garlic and chile sauce. The chiles used in this recipe are dried and before using them, they have to be dehydrated, ie, soaked in water for 8 to 10 hours. It is therefore best to soak the chiles a day ahead.
Preparation time: 10 minutes, Cooking time: 180 minutes, Serves: 8
Ingredients 16 dried ancho chiles
2 cloves garlic, crushed
1 tsp salt
1 Tbsp vegetable oil
1/2 medium onion, finely diced
10 garlic cloves, crushed
1/2 cup cilantro (coriander), chopped
2 tsp dried oregano (Mexican oregano preferred)
Salt and black pepper to taste
2 Tbsp vegetable oil
3 lb boneless pork shoulder, cut into 1-inch cubes
Directions Prepare the chiles
Remove the stems and seeds of the ancho chiles and place them in a large bowl. Pour warm water over them and add 2 cloves of garlic and about 1 teaspoon of salt. Let soak overnight.
Process the chiles
Put chiles in a blender (discard soaking water) with 1/2 cup of warm water. Process until a soft puree.
Make the chile sauce
In a saucepan over medium heat add the oil and onion and sautee for 8 to 10 minutes until soft and brown. Add the garlic and cook, stirring constantly, for 1 more minute.
Add the chile puree to the saucepan together with the cilantro, oregano and 1 cup of water. Season with salt and black pepper to taste. Stir well and bring to a boil. Lower heat and cook for 5 minutes, stirring
occasionally.
Cook the pork
Season the pork with salt and pepper. Add the vegetable oil to a skillet or large saucepan and brown the pork on all sides, in batches.
Add the chile sauce to the meat and cook covered on low heat for 2 1/2 hours, stirring occasionally.
Serve wrapped in flour tortillas together with shredded cheese and salsa or sour cream on the side.
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