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Mexican Wedding Stew with Pork (Asado de Bodas)
This is our version of the traditional chili-rich Mexican stew prepared for special occasions. The ingredients vary by region, but to keep things simple we opted to use widely available ancho and guajillo chilies and cocoa powder instead of Mexican chocolate. With warm spices and a touch of fruitiness from raisins, the flavor profile falls somewhere between a mole negro and a basic asado de puerco. The corn tortillas that are toasted and pureed with the softened chilies give the sauce a velvety consistency that clings to the fork-tender chunks of pork. Serve with rice or warmed tortillas.
ounces (5 medium) ancho chilies, stemmed, seeded and torn into pieces
ounces (10 medium) guajillo chilies, stemmed, seeded and torn into pieces
01Heat the oven to 325°F with a rack in the lower-middle position. In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 30 seconds. Transfer to a medium bowl and add the boiling water; reserve the skillet. Let stand until the chilies are softened, about 20 minutes, then drain.
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