MeatMediumFree

Northern Mexican Pork Roast in Red Chilli Sauce

Name: Northern Mexican Pork Roast in Red Chilli Sauce
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Cuisine: Mexican
Ingredients: 1 tsp Cumin; 1500 g Pork leg or shoulder; 1 tsp Dried oregano; 2 Ancho chillies; 2 Pasilla chillies; 5 cloves Garlic; 0.5 Onion; 5 Guajillo chillies; 1 leaf Bay leaf

115 min (25 prep + 90 cook) Medium 8 servings Norte

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Northern-style pork stewed in intense red dried chilli sauce, a festive favourite.

About this recipe

Tender, juicy pork stewed in an intense red dried chilli sauce from northern Mexico. A festive dish from Durango, Chihuahua and Zacatecas with incomparable depth of flavour.

History & Origin

Asado de puerco is one of the most emblematic dishes of northern Mexico, deeply rooted in Durango, Zacatecas, Chihuahua and Aguascalientes. It is almost obligatory at family celebrations: weddings, christenings, quinceañeras and patron saint festivals feature this stew as the undisputed centrepiece. The northern tradition of pig farming is reflected in this dish. The combination of guajillo, ancho and pasilla chillies creates a vivid red sauce with complex flavour notes of dried fruit, earth and moderate heat. Cumin and northern oregano provide an unmistakable aromatic profile. What makes this dish special is the slow-cooking technique: the pork is first fried in its own fat, then stewed in the sauce for over an hour, allowing the fibres to fully absorb all the adobo flavours. Served with red rice, beans and flour tortillas typical of the north.

Estimated cost

£10.50

Total cost

£1.31

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

38g

Protein

12g

Carbohydrates

24g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dry-toast on a griddle 5 guajillo chillies, 2 ancho chillies and 2 pasilla chillies, all deseeded. Soak in hot water for 25 minutes.
💡 Press chillies flat on the hot griddle with a spatula for even toasting.
2
Blend the drained chillies with 5 garlic cloves, ½ onion, 1 teaspoon cumin, 1 teaspoon dried oregano and 200ml soaking water. Strain the sauce.
3
Cut 1.5kg pork leg or shoulder into 4cm cubes. In a large casserole, fry the meat in its own fat over high heat until well sealed and browned, about 15 minutes.
💡 Do not stir during the first few minutes so the meat browns properly.
4
Pour the strained sauce over the browned pork. Add salt and 1 bay leaf. Reduce heat, cover and cook for 70-80 minutes until very tender.
💡 If it dries out, add a little hot water.
5
Uncover for the last 15 minutes to reduce and concentrate the sauce. Adjust salt and serve with red rice, beans and flour tortillas.
💡 The stew improves when reheated the next day.