Asado de Boda (Mexican Pork and Chile Stew)
- 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.
- 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.
- 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.
- 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.
- 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.
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