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Coleto Asaso (pork Stewed In Ancho Chile-tomato Sauce)

2 1/2 lb Lean boneless pork loin
1 Ancho chile
2 Guajillo chiles
2 Pasilla chiles
4 Tomatoes
1/4 White onion
6 Cloves garlic
2 Canela sticks; 3 inches long
1 tb Mexican oregano
1 tb Fresh thyme
1/2 ts Ground pepper
1/4 c White vinegar
1/2 ts Salt
1/2 c Dark brown sugar

Cut the pork into 1 inch cubes. Heat the oil in a pot and add the pork, frying to sear the meat on all sides, about 10 minutes.

Bring 1 quart of water to a boil and add the pork cubes, return to a boil. Partially cover and simmer for 1 hour.

Remove the stems and seed from the chiles and open them out flat. Toast them on a griddle or Comal until they are fragrant and soft. Do not overcook or they will brun. Soak in hot water for 30 minutes.

Toast the onions, garlic and tomatoes under a broiler or on a comal. Peel the tomatoes and combine with onion, and garlic in a blender.

Add chiles, thyme, oregano, cinnamon and vinegar. Puree until a thick deep red paste forms. 6. Pour the sauce into the pot with the pork and the liquid, add salt and brown sugar and continue to simmer for at least 30 minutes with the pot lid partially covering.

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