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Asado de Boda (Mexican Pork and Chile Stew)

Dried chiles often come in packages that contain many more chiles than are needed for a singular dish. The good news is that chiles, stored tightly sealed in a cool and dark place, keep for at least a year.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Asado de Boda (Mexican Pork and Chile Stew)

Directions

  1. In a small bowl combine ancho peppers, guajillo peppers, and pasillo peppers. Pour boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
  2. In a food processor combine drained peppers, garlic, cinnamon, oregano, cloves, and cumin. Add 1/2 cup of the chicken broth. Cover and process until mixture is smooth; set aside.
  3. In a large skillet heat oil over medium heat. Add pork, half at a time; cook and stir until brown. Transfer pork to a 3-1/2- or 4-quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or until tender. Transfer onion to slow cooker. To slow cooker add pureed pepper mixture, the remaining 2-1/2 cups broth, the raisins, orange juice, and bay leaves.
  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar, and salt. Stir until chocolate melts.
  5. Serve stew with warm flour tortillas.

From the Test Kitchen

*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap them tightly in foil. Heat for about 10 minutes or until tortillas are heated through.

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Nutrition Facts (Asado de Boda (Mexican Pork and Chile Stew))

  • Per serving:
  • 618 kcal cal.,
  • 32 g fat
  • (10 g sat. fat,
  • 4 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 99 mg chol.,
  • 707 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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