📝 About This Recipe
Originating from the silver-rich state of Zacatecas, Asado de Boda is a majestic pork stew traditionally served at weddings to honor the union of families. This 'Wedding Stew' features tender chunks of pork shoulder bathed in a complex, velvet-smooth sauce made from toasted Ancho chilies, warm spices, and a hint of orange and chocolate. It is a masterful balance of smoky, sweet, and savory notes that captures the festive spirit of Central Mexico.
🥗 Ingredients
The Meat
- 3 pounds Pork Shoulder (Butt) (cut into 1-inch cubes)
- 1/2 cup Lard (authentic pork lard is preferred for flavor)
- 2 cups Water (for the initial braise)
- to taste Salt
The Chile Base
- 8-10 pieces Ancho Chilies (stems and seeds removed)
- 2-3 pieces Guajillo Chilies (for color and a hint of heat)
- 4 cloves Garlic (peeled)
- 1/2 piece White Onion (roughly chopped)
Aromatics and Thickener
- 1 slice Bolillo or French Bread (stale, or toasted until dark)
- 1 small stick Mexican Cinnamon (Ceylon) (about 1 inch)
- 2 whole Cloves
- 4-5 whole Black Peppercorns
- 1/4 tablet Mexican Chocolate (such as Abuelita or Ibarra)
- 1 strip Orange Peel (avoid the bitter white pith)
- 1/2 cup Orange Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano (preferably Mexican)
- 1 piece Bay Leaf
👨🍳 Instructions
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1
In a large heavy-bottomed pot or 'cazo', combine the pork cubes, water, and a generous pinch of salt. Bring to a simmer over medium heat.
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2
Cook uncovered until the water has completely evaporated. At this point, the pork will begin to release its own fat.
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3
Add the lard to the pot and fry the pork pieces over medium-high heat until they are deeply golden brown and crispy on the edges. This 'chicharrón' effect provides essential flavor.
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4
While the meat browns, lightly toast the Ancho and Guajillo chilies on a dry griddle or comal for 30-60 seconds per side until fragrant but not burnt.
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5
Place the toasted chilies in a bowl of hot water and let them soak for 15-20 minutes until soft.
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6
In the same skillet used for the chilies, toast the cinnamon, cloves, and peppercorns for 1 minute. Remove, then quickly fry the slice of bread in a teaspoon of lard until golden.
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7
In a high-speed blender, combine the soaked chilies, garlic, onion, toasted spices, fried bread, and 1-2 cups of the chili soaking liquid (or clean water). Blend until completely smooth.
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8
Strain the chili mixture through a fine-mesh sieve directly into the pot with the browned pork. The sauce should be thick and velvety.
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9
Stir in the orange juice, orange peel, chocolate, oregano, and bay leaf. Reduce heat to low.
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10
Simmer gently for 45-60 minutes, stirring occasionally to prevent the bottom from scorching. The sauce will darken to a beautiful deep mahogany.
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11
If the sauce becomes too thick, add a small amount of water or chicken broth to maintain a coating consistency (similar to a thick gravy).
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12
Remove the orange peel and bay leaf. Taste and adjust salt, adding a touch more chocolate or a pinch of sugar if the chilies are too bitter.
💡 Chef's Tips
Always strain the sauce; the hallmark of a great Asado de Boda is its smooth, silky texture without bits of chili skin. Don't rush the meat browning; those caramelized bits at the bottom of the pot (fond) are what give the sauce its depth. If you can't find Mexican chocolate, use dark chocolate and a pinch of extra sugar and cinnamon. Be careful not to burn the chilies when toasting, as burnt chilies will make the entire dish bitter. This dish tastes even better the next day as the spices have time to fully meld.
🍽️ Serving Suggestions
Serve with classic Mexican red rice (Arroz Rojo) to soak up the glorious sauce. Accompany with warm, handmade corn tortillas for the perfect bite. Pair with a side of refried beans topped with crumbled queso fresco. Serve with a crisp glass of Agua de Jamaica (Hibiscus tea) to cut through the richness of the pork. Offer pickled red onions on the side for a bright, acidic contrast.