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Venchi

Asado de Boda Recipe

Craving comfort food? Venchi’s Asado de Boda recipe is a nourishing stew that makes enough to feed the whole family. Packed with flavor, it combines slow-cooked red chili pork with a rich, spicy chocolate sauce that’s not too hot.  

A simpler take on the famous Mexican dish, our Venchi recipe can be whipped up in one pot and transforms affordable cuts of meat into magic.   

Asado de Boda, also known as Asado de Puerco, literally translates to “wedding stew” and is traditional Mexican cuisine served at large family gatherings like weddings and baptisms. Made to be shared and enjoyed with the people you love, our Asado de Boda recipe shows how well meat and chocolate pair together.  

 

Asado de Boda: Ingredients   

Makes: 8 servings  

  • 3 pounds pork shoulder  

  • 3 bay leaves  

  • 5 Ancho chilies, stemmed and seeded  

  • 5 Guajillo chilies, stemmed and seeded 

  • 1 quart chicken stock  

  • 3 toasted tortillas  

  • 1 teaspoon ground cumin  

  • 10 garlic cloves  

  • 1 red onion  

  • 2 teaspoons dried thyme  

  • 1 tablespoon Venchi cocoa powder  

  • 1 can of diced tomatoes  

  • juice of 1 orange  

  • salt & pepper to season  

 

How to make an Asado de Boda   

As with any traditional dish, the Asado de Boda has many variations. We’ve kept the recipe simple so that even if you’re new to Mexican cooking, yours will be a winner. Ancho and Guajillo chilies are used; these should be easy to find in any local Latin market. 

You can use any type of pork cut in this recipe and adjust them depending on your personal tastes. The most common is pork shoulder: the slow cooking time means that this budget-friendly cut will become super-tender and irresistible.   

How to make an Asado de Boda? You’ll need time, a heavy-bottomed pan, simple ingredients, and a blender to make a silky-smooth sauce. Our recipe asks you to cook the pork in a little water first before slowly simmering it in the chili sauce. It will make your meat much softer in the end.  

Pair the stew with rice and corn tortillas. Let people amp up the spiciness of however they like by serving with hot sauce on the table.   

Obsessed with chocolate and meat pairings? Give Venchi’s Chicken Mole recipe a go and delight your taste buds.   

See below for our step-by-step instructions on how to make an Asado de Boda recipe in your kitchen.  

 

Step-by-step instructions   

Prep Time: 30 minutes  

Cooking Time: 2hrs  

 

  1. Chop up the pork shoulder into roughly 2-inch chunks.  

  1. Throw the pork into a Dutch Oven on medium heat. Next, cover the pork with water. Season with salt and bay leaves. Allow it to simmer uncovered until the water has evaporated.  

  1. While the pork is cooking, grab the chilies. Toast them off in a pan for about 30 seconds and bring out their flavor. Then put them into a bowl. Pour boiling water over the chilies and let them soften. Leave them in the water for about 20 minutes.  

  1. When the chilies are soft, drain them. Put them in a blender with the chicken stock, garlic cloves, and ground cumin. Tear up the tortillas and add them to the blender. Blend until you get a thick paste.  

  1. Once the water is gone, it’s time to brown off the pork. Turn up the heat and add olive oil and chopped onion. Stir frequently.  

  1. Once the pork is brown, add a little water to the pan. Scrape the bottom of your pan to mix in any stuck browned bits into the sauce.  

  1. Pour in the chili puree and diced tomatoes. Stir in the cocoa powder.  

  1. Add the juice of 1 orange. Taste the stew then season with salt and pepper.  

  1. Put a cover on the pot and let it simmer for 45 minutes.  

  1. Serve your asado de boda with corn tortillas and rice. Garnish with freshly chopped cilantro. 

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