Asado de Pollo o Res en Salsa Roja: A Traditional Mexican Stew with a Twist

Asado de Puerco, or “pork roast,” is a beloved traditional dish from northern Mexico, often served at weddings and festive gatherings. This classic stew is known for its tender chunks of meat slow-simmered in a rich, velvety red chile sauce made from dried peppers, spices, and citrus. For those who do not consume pork, this flavorful version swaps the traditional pork shoulder with either chicken thighs or beef chuck. The result is equally satisfying, with layers of smoky, spicy, and slightly sweet flavors, perfect for comforting family meals or sharing with friends.

What makes this dish special is the deep flavor built from dried Mexican chiles—ancho, pasilla, and guajillo—paired with garlic, onion, and subtle citrus notes. While it may look complex, this dish is highly approachable with the right step-by-step guidance. Whether you’re using chicken for a lighter profile or beef for a heartier result, this asado delivers every time.

Ingredients and Preparation

Before you begin, make sure you have all ingredients ready. You’ll be working in stages: preparing the meat, building the chile sauce, and then braising everything together.

Serves: 6–8 people

For the Meat (choose one):

• 2 ½ pounds boneless skinless chicken thighs, cut into large chunks
  or
• 2 pounds beef chuck roast, cut into 1 ½-inch cubes

For the Base of the Dish:

• 2 tablespoons vegetable oil (or lard if preferred)
• Kosher salt and freshly ground black pepper, to taste

For the Chile Sauce:

• 3 dried ancho chiles
• 3 dried pasilla chiles
• 3 dried guajillo chiles
• 2 dried chiles de árbol (optional, for added heat)
• 5 garlic cloves, peeled and roughly chopped
• 1 medium white onion, cut into chunks
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 2 bay leaves
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground cloves (optional)
• 2 cups chicken or beef broth (depending on meat used)
• ¼ cup fresh orange juice
• Zest of one orange
• Optional: ¼ of an avocado pit for natural thickening and richness

Optional Garnishes:

• Fresh chopped cilantro
• Lime wedges
• Diced raw onion

Step-by-Step Instructions

Step 1: Prepare the Chiles

• Start by removing the stems and seeds from all dried chiles.
• Toast the chiles in a dry skillet over medium heat for about 1 minute per side until they become fragrant, being careful not to burn them.
• Once toasted, place all the chiles in a heatproof bowl and pour hot water over them to soak for 20 minutes until softened. Drain and set aside.

Step 2: Prepare the Meat

• Pat the chicken or beef dry with paper towels and season generously with salt and pepper.
• In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat.
• Brown the meat in batches to avoid overcrowding. Let the pieces develop a golden crust.
• Once browned, transfer the meat to a plate and set aside.

Step 3: Make the Chile Sauce

• In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, bay leaves, cinnamon, cloves, broth, orange juice, and orange zest.
• Blend until very smooth, about 1–2 minutes. If needed, add a bit more broth to help it blend.
• If using an avocado pit, add it now to the blender—it can help thicken the sauce and add body.
• Taste the sauce and adjust salt as needed.

Step 4: Cook the Asado

• Return the browned meat to the pot.
• Pour the chile sauce over the meat, ensuring it’s fully coated.
• Bring the mixture to a simmer, then reduce the heat to low.
• Cover and cook gently for about 1 hour for chicken, or 2 to 2 ½ hours for beef, until the meat is tender and the sauce has thickened. Stir occasionally and check liquid levels; if the sauce becomes too thick, add a splash of broth.

Step 5: Final Seasoning and Serve

• Once the meat is fork-tender, remove from heat.
• Taste the sauce again and adjust with salt, pepper, or a squeeze of lime juice if needed.
• Let the asado rest for 10–15 minutes before serving.

Beginner Tips and Notes

• Choosing the Right Chiles: If you’re new to dried chiles, start with guajillo and ancho. Pasilla adds smokiness, and chiles de árbol bring heat—use those sparingly.
• Meat Choices: Chicken thighs will cook faster and are easier to manage for beginners. Beef chuck needs more time but gives a deeper, richer taste.
• Don’t Skip the Toasting Step: Toasting the dried chiles before soaking intensifies their flavor. It’s a small detail with big impact.
• Blending the Sauce: The smoother the chile sauce, the better the texture. Strain it through a fine mesh sieve for a silky finish if you prefer.
• Use a Dutch Oven: A heavy pot with a tight lid helps maintain consistent heat and moisture.
• Adjusting Heat Levels: You’re in control of the spice. Omit the árbol chiles for mild, or add an extra one or two if you enjoy heat.
• Resting Time Matters: Giving the dish a few minutes to rest before serving helps the flavors settle beautifully.

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Serving Suggestions

Asado de Pollo o Res in Salsa Roja is best enjoyed with simple accompaniments that let the stew shine. Try any of the following:

• Warm Corn Tortillas: Serve with fresh tortillas for scooping or wrapping the tender meat.
• Arroz Rojo (Mexican Red Rice): A perfect companion to soak up the chile sauce.
• Refried Beans or Whole Black Beans: Add creaminess and texture to the meal.
• Pickled Red Onions: Their acidity balances the richness of the sauce.
• Lime Wedges: A quick squeeze adds brightness to each bite.
• Fresh Cilantro or Diced Onion: Use as garnish for added freshness and crunch.
• Fried Plantains or Roasted Sweet Potatoes: For a sweet contrast to the savory chile notes.

This stew also reheats beautifully, making it ideal for meal prep or entertaining. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Final Thought

This chicken or beef version of Asado de Puerco honors the traditional flavors while offering flexibility for different diets and preferences. It’s a dish that speaks of home, family, and celebration—whether it’s served at a wedding feast or a quiet Sunday dinner. The bold red sauce, tender meat, and aroma of spices bring comfort with every spoonful. With a little time and care, even beginner cooks can master this impressive dish and bring the heart of northern Mexican cuisine into their kitchen.

Let this recipe be your guide into the world of rich chile-based stews. Once you taste your first bite of this warming asado, it just might become a staple in your home cooking rotation.