David’s Place Blog

9 January 2011

Asado de Puerco

Asado de Puerco

(Pork Braised with Ancho Chiles)

over warm Polenta

Carrots in Mole

Spinach in Wine Sauce

Pork was based on Saveur #76 but used a 4 1/4 pound pork butt and doubled the sauce. First made this 12/11/2005. The carrots from Border Cooking, but using Donna Maria Mole, whole baby carrots. Kathy called them, “Carrots in Mud.” But they were good. The spinach if the Rachael Ray recipe.

Had 6 cups of liquid at the end. Saved some of the “venom.”

This entry was posted on January 6, 2012 at 4:43 am and is filed under Dinner, Mexican. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.