This recipe for the asado de puerco, is the mexican version of this dish, often also called pork with Chile Colorado. The Asado de puerco is often served at special occasions such as weddings and anniversaries, but it is relatively easy to make and is also served at other more modest occasions. This time I suggest this roasted pork to be made with potatoes to add more ingredients and variety to this dish, but this meal isn't always made this way in Mexico.
* 3 lb. of pork meat, cubed
* 10 ancho chiles
* 2 potatoes
* 3 cups water
* 3 tablespoons vegetable oil
* 2 garlic cloves
* 2 bay leaves
* 1 red tomato, washed and quartered
* 1 teaspoon dried thyme
* 2 tablespoons vinegar
* 1 teaspoon cumin, or to taste
* salt to taste
2) When the peppers are tender, blend them with the tomato, the garlic, vinegar and thyme with the water they soaked in; pulsing until liquefied as smooth as possible. Strain this salsa through a strainer to take out larger chunks that didn't liquefy. Reserve this chile salsa.
3) Season the pork cubes with salt then sear the pork cubes on all sides, without browning them. Add chile mixture, bay leaf, cumin, salt to taste and enough water so that the water covers the meat. Bring the sauce to a boil, then reduce heat setting and simmer (covered) over low heat until the meat and potatoes are cooked through; check from time to time that the sauce hasn't completely evaporated.
4) When the meat is cooked, it is time to prepare the chile sauce that will be served over it; simply pour the chiles and meat broth from the pan to a skillet. Heat it up and reduce the sauce a bit until desired consistency is reached; add a bit of pre-dissolved corn starch if necessary in case it is too liquid.
Serve each plate by first placing some pork cubes and potatoes on the side, then pour some sauce over them and accompany with mexican-style vegetables...