Zacatecan Chocolate Pork Wedding Stew — Asado de Boda Zacatecano
Zacatecan wedding stew of pork shoulder simmered in a sauce of dried ancho and guajillo chiles, tomato, orange, cinnamon, and a touch of bittersweet chocolate, served with rice and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast ancho and guajillo chiles 30 seconds per side in a dry pan over medium until pliable; soak in hot water 10 minutes. Season 440g pork shoulder cubes with salt and pepper. Char tomatoes, onion, and garlic over medium-high 5-6 minutes until blackened. Toast bread 1 minute until golden. Drain chiles and blend with charred aromatics, toasted bread, orange juice, zest, cinnamon, cloves, oregano, salt, and 480ml soaking liquid until very smooth.
Sear
Heat 2 tbsp oil in a heavy lidded pan over medium-high 1 minute. Sear pork in batches 3 minutes per side until deeply browned; transfer to a plate.
Build
Heat 2 tbsp oil in the same pan over medium-high 1 minute. Strain sauce into oil and cook 4-5 minutes until deep brick red and bubbling thickly.
Simmer
Return pork and juices to the pan. Add 600ml stock and chocolate. Simmer covered over medium-low 35-40 minutes, stirring once at 20 minutes, until pork is fork-tender and sauce is glossy.
Char
While asado rests, char corn tortillas over a flame 20 seconds per side until lightly blistered.
Plate
Spoon 120g cooked rice per plate, ladle asado over, top with diced onion and cilantro. Serve with charred tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.