Red Chili Sauce

12 – 15 dried chili pods, preferably hatch chilies

6 – 8 cups water

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon Mexican oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

Prepare Pork

3 – 4 lb pork roast (preferably butt roast), cut into 1 1/2-inch cubes (leave some fat for flavor)

1 medium onion, diced

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon Mexican oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup canola oil

1 cup flour

Instructions

Prepare the Red Chili Sauce:

Rinse chili pods and place in a large pot. Add enough water to cover the pods. Cover the pot and bring to a boil for about 20 minutes. Press the peppers down occasionally to ensure they are submerged in water. Remove from heat and do not discard the liquid.

Remove each chili pod from the pot, discard the stems, and place the pods into a blender. (You may choose to keep or remove the seeds.) Add minced garlic, ground cumin, Mexican oregano, salt, and black pepper (each 1/2 teaspoon).

Blend until smooth, adding a little of the reserved water from boiling the peppers as needed. The consistency should be thick, not watery.

Prepare the Meat:

In a large pot, heat canola oil over medium-high heat.

Season the pork cubes with minced garlic, ground cumin, Mexican oregano, salt, and black pepper (each 1/2 teaspoon).

Place flour in a large ziplock bag or bowl. Add the seasoned pork cubes and shake or mix until well coated with flour.

Add the floured pork cubes and any excess flour into the hot oil. Brown the meat, stirring occasionally to prevent sticking. Add more oil if needed to absorb the flour.

Once the meat is browned (no longer pink but not fully cooked), add diced onion and pour in the prepared chili sauce along with 1 cup of the reserved liquid from boiling the peppers.

Reduce heat to medium-low, cover the pot, and simmer for about 1 1/2 hours, stirring occasionally. The sauce should thicken to the consistency of a thick, red gravy.

Adjust seasoning with salt and pepper if needed. Serve the asado hot, traditionally accompanied with rice, beans, or tortillas.

Enjoy your flavorful Asado dish with family and friends!