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Wedding Pork in Red Chile Sauce |
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Serves: 4 Print this Recipe(Asado de Boda) Category: Pork Zacatecas is a lovely colonial city in north-central Mexico that sits in a ravine at 8,100 feet, where vast silver deposits were discovered during the Spanish reign of Mexico. During a late-winter visit, my husband and I explored much of the town on foot, pausing frequently to catch our breath at the high altitude, and to marvel at the elaborate restored buildings and cleanliness of the city. One evening, we selected La Cantera Musical restaurant for dinner. My entrée of asado de boda was delicious. Boda means nuptials or wedding. This dish is a type of mole and is typically served for weddings or anniversary celebrations. Mexican chocolate is often used in mole dishes and is available in Mexican grocery stores and many supermarkets. The chocolate also contains cinnamon, ground almonds, sugar, and vanilla and is formed into round tablets that are packaged in cylinder shaped boxes. Ibarra or Abuelita are the most common imports. Serve with Mexican Rice (see Beans, Rice, and Pasta). 2 pounds pork shoulder roast or sirloin, cut into 3/4-inch pieces 1 teaspoon salt, or to taste 5 ancho chiles 1 tablespoon vegetable oil or lard 1/4 medium white onion, chopped 2 cloves garlic (large), thinly sliced 6 ounces plum tomatoes (3), cored and chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon dried marjoram 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 3 whole cloves 3/4 cup pork, broth (from cooking the pork) 1/2 cup pineapple juice 2 teaspoons apple cider vinegar 1 teaspoon dark brown sugar 1 ounce Mexican chocolate (such as Ibarra brand) 1. Put the meat in a large saucepan and barely cover with water. Add 1/2 teaspoon of the salt. Bring to a boil, skimming the foam as needed; then reduce heat to low and simmer until tender, about 45 minutes. Drain the broth into a container and reserve. Reserve the meat off heat, covered, in the pan. 2. Meanwhile, in a dry skillet over medium heat, toast the chiles, turning and pressing with a spatula, until fragrant, about 20 seconds. Cut the chiles open and remove the seeds. Put the chiles in a bowl of hot water and soak for 20 to 25 minutes. 3. Meanwhile, heat the oil in a large nonstick skillet. Add the onion and cook, stirring, until it starts to brown, about 5 minutes. Add the garlic, tomatoes, oregano, marjoram, cinnamon, cloves, and the remaining salt. Cook, stirring, until the tomatoes are bubbling, 3 to 4 minutes. Transfer to a blender. 4. Drain the chiles and add to the blender. Discard the liquid. To the blender, add 3/4 cup of reserved pork broth, pineapple juice and vinegar. Purée until very smooth. 5. Add the sauce to the pork and stir. Bring to a boil, stirring, then reduce the heat to low. Add the brown sugar and chocolate. Cook, stirring, until the chocolate melts, about 5 minutes. Cover and simmer the stew, stirring frequently to prevent sticking on the bottom, 20 minutes to blend the flavors. Adjust seasoning. The sauce should be thick enough to coat the meat. If too thick, add a little more of the pork broth. (Leftover broth can be frozen.) Serve the pork and sauce hot on serving plates with rice. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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