Mi mama used to make this recipe during the winter
when green chiles weren’t in season or as fresh. As a result, we ate more red
chilis during the winter and green chilis during warmer weather. Asado is another name for this pork in
red chili sauce. When I was a little girl, this was traditionally made outside
on an open fire pit in a copper kettle. I remember running around the fire to
keep warm as I waited anxiously for the asado
to be done. Either pork or beef can be used, although pork lends a fuller
This pork in red chili sauce goes well with
homemade corn tortillas, frijoles
de la olla, and arroz. It’s another hearty and
comforting meal mi mama would
sometimes serve on Sundays.
2 1/2 pounds pork loin roast, cut into 1-inch
2 teaspoons salt
3 cloves garlic, chopped
4 cups red chili sauce
1 1/4 cups tomato sauce
1/4 teaspoon dried Mexican oregano, crushed
1/8 teaspoon ground cumin
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to
coat. Add pork to pan; cook 5 minutes. Add salt and
garlic and continue cooking until pork is thoroughly cooked, about 10 to 15
2. Add red chili sauce, tomato sauce, oregano and cumin. Let mixture come to a boil, and add water to desired consistency.
Simmer for another 10 minutes to let the flavors come together.