Asado de Boda

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Ingredients

For the Sauce

10 ancho peppers
10 guajillo peppers
4 cups water to boil peppers, reserve 2 cups after
boiling
1/2 medium onion
2.5 tsp cumin
2.5 tsp oregano
2 medium orange peels
1/2 avocado seed
1 tsp kosher salt

Fried Pork

5 lbs pork butt or pork shoulder, cut in 1 inch pieces
8-10 garlic cloves
5-7 bay leaves
1 tsp kosher salt
3 tbsp pork fat

Instructions

Asado de Boda Sauce Recipe

Remove seeds and stems from 10 guajillo and 10
ancho peppers. I use my hands to remove the seeds and stems, however, a
cutting board and knife can also be used. The seeds in the chiles contain
the heat source in these peppers. Caution should be used to not touch the
eyes. Novices should wear gloves as extra caution.
Rinse peppers and bring to a boil with 4 cups of
water in a 3 quart sauce pan. Cook peppers on high heat and bring to a
boil. Reduce to medium heat and cook for 15 - 20 minutes.
After the peppers have cooked, strain the
peppers using a colander. Reserve 2 cups of water and set aside.
Dispose the remaining liquid. Add peppers to the blender.
In addition to the peppers, add the following
ingredients to the blender: 2½ teaspoons oregano, 2½ teaspoons
cumin, 1 teaspoon kosher salt, ¼ medium onion, ½ avocado
seed, and 2 medium orange peels. Note that this recipes calls for
the Orange Peel, not orange zest. The entire orange peel in this recipe
will thicken the sauce and add the signature orange flavor to the Wedding Stew.
Use the peel of 2 medium oranges or the peel of 1 large orange in this recipe.
Blend all ingredients with 1 - 1½ cups of the
reserve pepper water. If your mixture requires more water, I recommend
adding by the ¼ cup. Do not add more than 2 cups of water to this
mixture.
Once all ingredients are blended, the sauce must be strained using a mesh strainer. Gather a bowl large enough to hold the sauce that will be strained. Straining the sauce will filter any gritty ingredients in the sauce. Once the blended mixture has been strained, the sauce should be smooth. Set the sauce aside and dispose of the gritty ingredients that were strained.

Fried Pork Recipe

Chop the pork butt or pork shoulder into bite size pieces, approximately 1 inch
in size. I prefer to use pork butt in this recipe, but pork shoulder
is another option for this dish. If your cut of pork is excessively
fatty, I recommend trimming some of the fat. In my experience, a
premium cut of pork will not have excessive fat. Once all of the
pork has been chopped, add to a bowl and rinse thoroughly. Drain the
pork of any excess water. Note, wearing gloves during this process
makes clean up easier and reduces any cross contamination.
Add 3 tablespoons of pork fat into a 4 quart pan on medium-high heat. Once the pork fat melts, add the chopped pork. The pork fat will melt quickly, so use caution not to burn the fat.
Add 8-10 garlic cloves and 5-7 bay leaves to the pork. Stir all of the ingredients as they begin to fry in the pork fat for 2 - 3 minutes. Reduce to a low-medium heat and cover with the pan's lid.
Check on the pork every 15 - 20 minutes and stir. The pork will release liquid. Do not remove the liquid. The pork needs to cook in its juices and the liquid will reduce on its own.
After 45 minutes to one hour of cook time, the liquid will reduce and the pork will begin to fry. Once the pork has begun to fry, the pork is ready for its sauce.
Add the sauce and simmer for 10 minutes to allow the flavors to marry. Total pun intended.
Optional, add additional kosher salt as desired.
Serve Asado de Boda with a side of rice and corn tortillas and enjoy!