Asado SE NM/West Texas Style

[WstTxSmokes]

Decided to make some asado with a pork butt i bought on sale. Ingredients are pretty simple, but you want to make sure you get quality chile pods. The medium and hot dried pods i've tried just don't bring that heat that i'm looking for so i use extra hot. Sauce ingredients include, half onion, mexican oregano, white pepper, salt, splash of white vinegar, cumin and cayenne (i go light on cumin and cayenne). Also included one pepper from my garden. Will post a follow up once i'm done letting the pork simmer. Currently i have it simmering in water with salt and will add to red sauce in 45 minutes. Red sauce is on point though!

 

[WstTxSmokes]

Got the pork added. I first brought 2 cups of chicken stock to a boil then added the pork and 2 cups of the water that the pork was initially boiling in. I also added another splash of white vinegar. Will let it simmer until the sauce is fairly thick and pork is super tender.

 

[JLeonard]

Ok I'm in! Where do i get my bowl and spoon?

Jim

 

[WstTxSmokes]

Thanks JLeonard, but this is going in a tortilla when i head out to the rig! Tastes great.

 

[WstTxSmokes]

First bite. Roughneck approved.

 

[WstTxSmokes]

My tips for anyone who likes asado and has never made it. After boiling pork pieces in salt water for 45 minutes or so, add some chicken stock before you drain and add to the sauce. I don't add flour to thicken, i let the cook time do that. Don't be shy on the mexican oregano, for this 11 lb patch of pork and 1 whole bag of chile pods i added 4 pinches while mixing in the blender and an additional pinch after the pork has been cooking in the sauce for at least an hour.

 

[WstTxSmokes]

Final shot after it's thickened up. Good stuff, especially for breakfast. In the fall, cook it in a disco outside and you'll have a great experience.

 

[chilerelleno]

Hell Yeah!
Nothing here I don't like
Looks damned good from my monitor.

 

[BrianGSDTexoma]

Man that looks great!

 

[jcam222]

Looks awesome!! A favorite for sure

 

[WstTxSmokes]

Cold front in Texas means it’s time for some asado and beans..but anytime is good. First pic is the gravy which I used guajillo, nm red chile and threw in some chile de arbol. I use to use strictly nm red chile but I like adding different types which adds to the flavor profile and color. Pot of pinto beans are cooking as well.

 

[chilerelleno]

Oh yeah, toss any heavily seared chunks of meat in that and its danged near divine.

 

[WstTxSmokes]

Pic of the pinto beans, which are a meal themselves. I gotten into fermenting so I added a fermented jalapeño to the pot along with some cut up pork sausage I smoked.

 

[SmokinEdge]

Nice work, we call that Chile Colorado, or slightly different as adovada, And like you said is delicious for any meal of the day. Great with pintos but equally great with fried potatoes and scrambled eggs.

 

[WstTxSmokes]

Nice work, we call that Chile Colorado, or slightly different as adovada, And like you said is delicious for any meal of the day. Great with pintos but equally great with fried potatoes and scrambled eggs.

Yes I love it with a side of eggs as well! It’s interesting how even in one state, NM, there are different names of the same dish essentially. I was raised in SE NM.

 

[WstTxSmokes]

Plate shot. So good

 

[SmokinEdge]

Yes I love it with a side of eggs as well! It’s interesting how even in one state, NM, there are different names of the same dish essentially. I was raised in SE NM.

It’s all interesting, it’s regional culture. Same everywhere. You are from SE NM which is more influenced by W/Texas and Mexico. My family is from central/ North NM more around Santa Fe, Chama and Las Vegas. We all get from point A to B but sometimes call it different things. No vinegar in our stuff either but again a regional difference. It’s all good.

 

[WstTxSmokes]

It’s all interesting, it’s regional culture. Same everywhere. You are from SE NM which is more influenced by W/Texas and Mexico. My family is from central/ North NM more around Santa Fe, Chama and Las Vegas. We all get from point A to B but sometimes call it different things. No vinegar in our stuff either but again a regional difference. It’s all good.

Haha, I did add some vinegar to mine too.

 

[SmokinEdge]

Haha, I did add some vinegar to mine too.

Still dang delicious!