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West Texas Asado de Puerco

West Texas Asado is a regional pork chile that has some similarities with Chile Colorado in Mexico, and Carne Adovada in New Mexico.
4.93 from 14 votes
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main Course
Cuisine Tex-Mex
Servings 8 people



  • Dice the pork butt into 1/2-inch cubes, then sprinkle evenly with 1-1/2 tsp of kosher salt. Set aside to rest on the counter for 30 minutes.
  • While the pork is resting, wipe the chiles clean with a paper towel, then cut them in half, remove the seeds, the veins on the inside, and the stems. Preheat a cast-iron pan or comal over medium heat then toast the chiles for about 10 seconds on each side. While the comal is still hot, toast the cumin seeds until aromatic, then grind them in a spice grinder, set aside.
  • Add the dried chiles to a pot of simmering water, along with the whole bulb of garlic. Cover and simmer for 20 minutes.
  • Thoroughly drain the chiles and garlic. Set the garlic aside to cool, then add the drained chiles and 2 cups of chicken stock to a blender jar. When the garlic is cool enough to handle, squeeze out the garlic cloves and add to the blender jar. Puree until completely smooth.
    If you have a small blender, you may need to do this step in two batches.
  • Preheat a cast-iron dutch oven, then add 1 tbsp. of lard. Swirl to coat, then, in two batches, brown the pork thoroughly on all sides. Remove to a bowl with a slotted spoon, then add the onions and the remaining salt to the dutch oven. Cook, stirring frequently until translucent and just starting to brown.
  • Add the pork back into the dutch oven, along with the chile puree, and all of the herbs and spices. Swirl the remaining chicken broth in the blender jar to get all of the chile puree out and add it into the dutch oven. Simmer on low for 2 hours, stirring occasionally.
  • Remove the lid and turn the heat up slightly to maintain a steady simmer, and cook for an additional 30 minutes, stirring occasionally.
  • Add the masa harina and mix into the Asado until thoroughly blended. Simmer an additional 10-15 minutes to thicken up.
  • Serve with cotija cheese, diced white onions, cilantro, and piping hot flour tortillas.
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