Before I begin disclosing the secrets of asado de puerco a few thoughts; the weather really does effect what you cook, wild pork (or free range pork if you are a leftist east coaster….) is much better than what you can get in a store, and yes spring is FREAKING AWESOME!!!!

Yes I realize that 2/3rds of my blog posts (scarce as they are) are braise related.  You just have to realize that it snows a lot around here and when it isn’t snowing it’s pretty darn cold.  So forgive me for my braises, as I forgive those who….. sorry still getting over my guilt for not going to church on Easter.

Here’s the recipe:

Get roughly six to eight ancho chilis and boil them until they are rehydrated.  Once they are rehydrated puree them in a blender.  While you are doing this brown a pound or two of wild… or domestic if you must… pork.  Once it is nice and colorful add the puree’d chili sauce, a diced onion, a whole head of garlic (skin and all) salt, oregeno, thyme, and a little pepper to taste.  Cook it until the meat falls apart, which is roughly four hours at altitude.

Have a few tortillas around (preferably corn), along with some salsa and you are set.

ancho chilis post hydration

prior to the anchofication of the dish

asado de puerco prior to serving.