Carne Asado (revised)
Note: The original recipe came from Christy Gallego of Alpine, TX. This version has a few minor changes that we like. Thanks to Christy for the beginning.
2 lbs. Pork (may use any pork cut, but we like to use the center-cut loin pork chops)
1 medium yellow onion
3 cloves garlic (we grow our own elephant garlic, and the cloves are large; add garlic to taste)
Oregano – three stems fresh, 1 teaspoon dry
2 teaspoons cumin seed, ground in mortar/pedestal
Flour
Salt
Pepper
Red Chili Bueno (look in the frozen food section)
Note: In East Texas, Chili Bueno is hard to find. You can substitute Hatch red enchilada sauce, if necessary
Oil for browning onions/garlic/meat
1 cup chicken broth
- Cube pork – depending on the day, I may cut it in larger cubes than other days
- In mixing bowl, coat cubed pork with flour (start with about ¼ cup)
- In large skillet, add about two tablespoons of oil and bring to medium high heat; saute onion until clear
- Add pork and brown; scrape bottom of pan as you stir. If the pork begins to stick, add a little water as needed
- When pork is browned, add Chili Bueno; stir and make sure to scrape the bottom of the pan
- Add garlic, cumin, oregano and stir
- When completely blended, add ½ cup of chicken broth and stir; if stew is still too thick, add remaining broth (I like to let it simmer to blend flavors and usually use the entire cup)
- Bring to boil, stirring frequently; reduce to low and cook for 1 – 1 ½ hours
- With red chilies, you can add salt to sweeten the red sauce
- Serve with tortillas and Spanish rice, green chili hominy, or side dish of your choice
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