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bowl of pork asado
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5 from 1 vote

Asado (Mexican Pork Stew)

Asado is braised pork stew with roasted ancho chiles and smoky Mexican spices. Make this easy pork asado recipe for a tasty Cinco de Mayo meal!
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Mexican
Keyword: asado, Mexican stew, pork shoulder stew
Servings: 8
Calories: 490kcal


  • 3 pounds boneless pork shoulder cut into 2" cubes
  • 1 tbsp kosher salt (more if needed)
  • 2 tbsp bacon fat or vegetable oil
  • 1/2 cup chopped cilantro
  • Warm flour tortillas for serving

Chili Puree

  • 16 ancho chiles seeded and stemmed
  • 1 large white onion quartered
  • 10 cloves garlic
  • 1 tbsp dried Mexican oregano
  • 1 tbsp ground cumin
  • 1/2 tsp ground allspice

Toppings for Serving

  • Crumbled cotija cheese
  • Chopped cilantro


  • Add the dried chiles to a large saucepan and add enough water to cover them by an inch. Bring to a boil, place lid on pan, turn heat to simmer and steam for 10 minutes. Drain and place in a blender along with the onion, garlic, oregano, cumin and allspice. Puree with 1 cup of water. Set aside.
  • In a bowl, toss the pork with salt. Preheat oven to 350°F (if baking).
  • In a large oven safe pot or Dutch oven heat the bacon fat or oil over medium high heat. Add the pork and brown on all sides, in batches if needed. Pour the chili puree over and stir to coat and mix thoroughly.
  • Cover the pot and either simmer on low for 2 hours or bake in oven at 350°F for 1 1/2 hours. Season to taste with salt if needed.
  • Serve garnished with cotija cheese crumbles and cilantro along with warm tortillas.



Nutrition info does not include tortillas or cheese due to individual use.


Calories: 490kcal | Carbohydrates: 52g | Protein: 46g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1036mg | Potassium: 2015mg | Fiber: 21g | Sugar: 29g | Vitamin A: 18631IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 7mg