Asado de Puerco is a traditional Mexican pork stew featuring tender pork simmered in a velvety chili sauce made from guajillo and ancho chiles, bolstered by warm spices and rich aromatics. Paired with Mexican Rice—fluffy rice toasted and cooked in tomato-infused broth—this combination brings satisfying depth and nostalgia to your table. The rich, savory pork and the comforting rice complement each other beautifully, creating a wholly comforting, flavorful meal that’s perfect any day of the week.
Table of Contents
Why You’ll Love It
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Classic Mexican flavors with layers of chile, spice, and aroma
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Textural balance between tender stew and fluffy rice
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Makes a memorable, hearty meal for family dinners or special gatherings
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Easy to scale up for meal prep or feeding a crowd
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Harmonizes wonderfully with fresh tortillas, beans, or a crisp salad
Ingredients (Serves 6–8)
Asado de Puerco (Pork Stew)
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1½ lb pork shoulder, diced into 1-inch cubes
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½ cup water
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½ tsp salt (adjust to taste)
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4 dried guajillo chiles, stems and seeds removed
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4 dried ancho chiles, stems and seeds removed
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2 Tbsp chopped fresh cilantro
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1 Tbsp chicken bouillon granules
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10 whole black peppercorns
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2 garlic cloves
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½-inch stick Mexican cinnamon
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½ tsp dried oregano
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½ tsp dried thyme
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½ tsp cumin seeds
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2 bay leaves
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2 whole cloves
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1 Tbsp lard (or neutral cooking oil)
Mexican Rice
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2 Tbsp oil (vegetable or canola)
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1 cup long-grain white rice
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4–8 oz tomato sauce (adjust for depth of flavor)
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2 cups warm water
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1 tsp chili powder
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2 tsp tomato bouillon (Caldo de Tomate)
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1 tsp minced garlic (approximately 2 cloves)
Instructions
1. Begin the Pork Stew
Add pork, water, and salt to a Dutch oven. Cover and simmer on medium for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high and cook until water evaporates and pork is golden in its fat (another 15–20 minutes). Remove the pork, leaving the flavorful fond intact.
2. Prepare the Chile Sauce
Toast chiles lightly without burning, then soak in hot water until soft (about 20 minutes). Blend with cilantro, bouillon, peppercorns, garlic, cinnamon stick, oregano, thyme, cumin, bay leaves, and cloves, using soaking water for a smooth sauce. Season to taste.
3. Finish the Stew
Heat lard in the Dutch oven. Add the chile sauce, scraping up fond. Return pork to the pot, bring to a simmer, partially cover, and cook for 15–20 minutes until the sauce coats the pork and flavors meld.
4. Prepare the Mexican Rice
Heat oil, toast rice until golden. Stir in tomato sauce, water, chili powder, tomato bouillon, and garlic. Bring to a boil, reduce to low, cover, and simmer for 20 minutes until liquid is absorbed.
5. Rest & Serve
Let the rice rest covered for 5–10 minutes, then fluff. Serve the stew alongside or atop rice, and garnish with fresh cilantro or lime wedges. Warm tortillas or cornbread pair beautifully with the meal.
Variations & Serving Ideas
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Swap chicken or ribs for variation in protein
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Add veggies like corn or bell peppers to either dish
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Stir in crema or sour cream for creaminess at serving
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Garnish with avocado, diced onion, or crumbled cheese for texture and brightness
Chef’s Tips
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Browning pork deeply enhances the stew’s flavor profile
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Adjust chile heat and salt gradually, tasting as you go
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Leftovers taste even better—flavors develop overnight in the fridge
Storage Tips
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Refrigerate: Store leftover pork stew and rice in separate airtight containers in the fridge for up to 4 days.
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Freeze: The pork stew freezes very well—up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
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Reheat: Warm stew on the stovetop over low heat, adding a splash of water if needed. For rice, reheat gently in the microwave with a damp paper towel over the bowl to prevent drying.
Final Thoughts
Asado de Puerco with Mexican Rice is a soul-satisfying dish steeped in tradition and bold flavor. The chile-forward pork stew is rich and comforting, while the tomato-infused rice provides the perfect pairing for soaking up every drop of that savory sauce. Whether you’re introducing someone to Mexican cuisine or revisiting a childhood favorite, this recipe offers warmth, depth, and heart in every bite. Make it your own with toppings or sides, and don’t be surprised if this becomes a new favorite around your table.
Asado De Puerco and Mexican Rice
Ingredients
Method
- Add pork, water, and salt to a Dutch oven. Cover and simmer on medium for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high and cook until water evaporates and pork is golden in its fat (another 15–20 minutes). Remove the pork, leaving the flavorful fond intact.
- Toast chiles lightly without burning, then soak in hot water until soft (about 20 minutes). Blend with cilantro, bouillon, peppercorns, garlic, cinnamon stick, oregano, thyme, cumin, bay leaves, and cloves, using soaking water for a smooth sauce. Season to taste.
- Heat lard in the Dutch oven. Add the chile sauce, scraping up fond. Return pork to the pot, bring to a simmer, partially cover, and cook for 15–20 minutes until the sauce coats the pork and flavors meld.
- Heat oil, toast rice until golden. Stir in tomato sauce, water, chili powder, tomato bouillon, and garlic. Bring to a boil, reduce to low, cover, and simmer for 20 minutes until liquid is absorbed.
- Let the rice rest covered for 5–10 minutes, then fluff. Serve the stew alongside or atop rice, and garnish with fresh cilantro or lime wedges. Warm tortillas or cornbread pair beautifully with the meal.
