Mi mama used to make this recipe during the winter when green chiles weren’t in season or as fresh. As a result, we ate more red chilis during the winter and green chilis during warmer weather. Asado is another name for this pork in red chili sauce. When I was a little girl, this was traditionally made outside on an open fire pit in a copper kettle. I remember running around the fire to keep warm as I waited anxiously for the asado to be done. Either pork or beef can be used, although pork lends a fuller flavor.
This pork in red chili sauce goes well with homemade corn tortillas, frijoles de la olla, and arroz. It’s another hearty and comforting meal mi mama would sometimes serve on Sundays.
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Ingredients
2 tablespoon olive oil
2 1/2 pounds pork loin roast, cut into 1-inch cubes
2 teaspoons salt
3 cloves garlic, chopped
4 cups red chili sauce
1 1/4 cups tomato sauce
1/4 teaspoon dried Mexican oregano, crushed
1/8 teaspoon ground cumin
Water
Directions
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Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.
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Add red chili sauce, tomato sauce, oregano and cumin. Let mixture come to a boil, and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.
Makes 8 to 10 servings
Recipe from the Muy Bueno Cookbook
