Asado de Boda (Mexican Wedding Pork Stew)

• 900 g Pork shoulder, boneless
• 1 large Yellow onion
• 5 cloves Garlic
• 600 g Tomato, ripe
• 2 tbsp Ancho chili powder
• ½ tsp Ground cinnamon
• 2 tsp Dried oregano
• 2 pieces Bay leaves
• 1 tbsp Dark brown sugar
• 1 tbsp Apple cider vinegar
• 2 tsp Fine sea salt
• 2 tbsp Olive oil
• 750 ml Water
• 1 tsp Black pepper
• 8 pieces Corn tortillas

1. Cut the pork shoulder into bite-sized chunks. Finely chop the onion and roughly chop the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with 1 tsp of the fine sea salt and the black pepper, then brown in batches for 6 to 8 minutes total, turning until well coloured. Transfer the pork to a plate.
3. Lower the heat to medium and add the onion to the pot with a pinch of the remaining salt. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits. Add the garlic and cook for 1 minute until fragrant.
4. Add the tomatoes, ancho chili powder, ground cinnamon and dried oregano, then cook for 5 minutes until the tomatoes start to break down. Pour in the water and bring to a simmer. Carefully blend until smooth, then return the sauce to the pot.
5. Stir in the dark brown sugar, apple cider vinegar, bay leaves and the remaining fine sea salt. Return the pork and any juices to the pot and bring back to a gentle simmer. Cover and cook on low for 75 to 85 minutes, stirring occasionally, until the pork is very tender and the sauce is thick and deep red.
6. Warm the corn tortillas in a dry frying pan over medium heat for about 30 seconds per side, or until pliable. Taste the stew and adjust with a little more fine sea salt if needed. Serve the asado de boda with the warm tortillas.

Made this recipe? Rate it — a comment is optional.