Traditional Zacatecan wedding stew with pork in a rich chile and chocolate sauce
Serves 6-8 | Prep time: 45 minutes | Cook time: 3 hours
Asado de Boda, which translates to “wedding roast,” is one of the most treasured dishes from Zacatecas, Mexico. This ceremonial dish has been served at weddings and special celebrations for generations, with recipes passed down through families for centuries. The name is somewhat misleading—it’s not a roast at all, but rather a rich, complex stew where tender pieces of pork are bathed in a deeply flavored red chile sauce enriched with Mexican chocolate and warm spices.
In Zacatecas, this dish represents more than just food; it’s a symbol of community and celebration. Traditionally, preparing Asado de Boda was a communal effort, with family members and neighbors gathering days before a wedding to help cook enormous quantities in massive clay pots over wood fire. The deep, earthy flavor that results from this traditional cooking method is something many Zacatecanos still strive to replicate today.
What sets the Zacatecan version apart from similar dishes in other Mexican states is its particular balance of chiles—predominantly chile ancho and chile guajillo—along with the distinctive addition of Mexican chocolate and a hint of orange. The sauce should be neither too sweet nor too spicy, but rather a harmonious blend of complex flavors that complement the richness of the pork.
Season the pork shoulder and ribs generously with salt. In a large heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the pork pieces on all sides until they develop a deep golden crust, about 3 to 4 minutes per side. This step is crucial for building flavor—don’t rush it. Remove the browned pork and set aside.
Add enough water to cover the pork by about an inch, return the meat to the pot, and bring to a boil. Reduce heat to a gentle simmer, skimming any foam that rises to the surface. Cover partially and cook until the pork is tender but not falling apart, about 1 to 1½ hours.
Remove the pork from the broth and set aside. Strain and reserve the cooking liquid—you’ll need it for the sauce.
While the pork simmers, prepare the chiles. Heat a dry comal or heavy skillet over medium heat. Toast each chile briefly on both sides until fragrant and pliable, about 15 to 20 seconds per side. Be careful not to burn them, as this will make the sauce bitter.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 to 30 minutes until completely softened.
Meanwhile, roast the tomatoes, onion, and garlic on the same dry comal or skillet, turning occasionally, until charred in spots and softened throughout, about 10 to 15 minutes. The tomatoes should be blistered and releasing their juices.
In a small dry skillet, toast the cumin seeds, cloves, peppercorns, and cinnamon stick over medium-low heat until fragrant, about 1 to 2 minutes. Grind in a spice grinder or molcajete until finely powdered.
Drain the softened chiles, reserving about 1 cup of the soaking liquid. Working in batches if necessary, add the chiles to a blender along with the roasted tomatoes, onion, garlic, ground spices, oregano, orange zest, and about 1 cup of the reserved soaking liquid. Blend until completely smooth, adding more liquid if needed to keep the blender moving. The sauce should be thick but pourable.
Strain the sauce through a medium-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. This step ensures a silky-smooth sauce, which is essential for authentic Asado de Boda.
Heat the lard in a large, deep skillet or cazuela over medium-high heat until very hot but not smoking.
Carefully pour in the strained chile sauce—it will sizzle and splutter dramatically, so stand back and use a long-handled spoon. This “frying” of the sauce is essential; it deepens the flavor and removes the raw taste from the chiles.
Reduce heat to medium and cook the sauce, stirring frequently, until it darkens and thickens, about 8 to 10 minutes. You’ll notice it transform from bright red to a deeper, brick-red color.
Add the Mexican chocolate, breaking it into pieces, and stir until completely melted and incorporated. The chocolate should add depth and a subtle sweetness without making the sauce taste like dessert.
Gradually stir in 2 cups of the reserved pork broth, whisking to combine. The sauce should be the consistency of heavy cream—add more broth if it’s too thick. Taste and adjust salt as needed.
Nestle the cooked pork pieces into the sauce, spooning some sauce over the top to coat. Reduce heat to low, cover, and simmer gently for 20 to 30 minutes, allowing the flavors to meld and the pork to absorb the sauce. Stir occasionally to prevent sticking.
The finished dish should have a rich, glossy sauce that clings to the tender pork. Taste once more and adjust seasoning if necessary.
Serve the Asado de Boda hot, ladled into shallow bowls with plenty of sauce pooling around the meat. In Zacatecas, this is traditionally accompanied by Mexican red rice, warm corn tortillas, and pickled jalapeños or carrots on the side. Some families also serve it with frijoles de olla.
Garnish sparingly, if at all—perhaps a few thin slices of white onion or a sprinkle of toasted sesame seeds, though purists might argue these additions aren’t traditional.
Meat alternatives: While pork shoulder is traditional, some modern cooks use a combination of pork and beef, or substitute bone-in chicken thighs for a lighter version that cooks more quickly. For the most authentic experience, seek out well-marbled pork from a local butcher rather than lean supermarket cuts.
Cooking fat: Lard is traditional and provides the most authentic flavor, but many contemporary recipes substitute vegetable oil or even olive oil. If you can find fresh-rendered lard from a Mexican market (manteca), it will make a noticeable difference in the final dish.
Chile variations: The specific blend of chiles can vary by family recipe, but chile ancho and chile guajillo form the foundation. Some Zacatecan cooks add a single chile morita or chile de árbol for heat, though traditional Asado de Boda is not meant to be spicy. In a pinch, high-quality dried New Mexico chiles can substitute for guajillos.
Chocolate: Mexican chocolate brands like Ibarra or Abuelita are widely available and traditional. For a more refined flavor, some modern cooks substitute a combination of unsweetened cocoa powder (about 2 tablespoons) with a pinch of cinnamon and a tablespoon of sugar. Dark chocolate (70% cacao) with added cinnamon also works, though it produces a slightly different flavor profile.
Slow cooker method: After browning the pork and preparing the sauce as directed, combine everything in a slow cooker and cook on low for 6 to 8 hours. The result won’t have quite the same depth as the stovetop method, but it’s considerably more convenient.
Instant Pot adaptation: Brown the pork using the sauté function, add the prepared sauce and 1 cup broth, then pressure cook on high for 35 minutes with natural release. Finish by simmering uncovered on the sauté setting to thicken the sauce.
Wood fire flavor: Traditional Asado de Boda was cooked over wood fire in clay pots, which imparted a subtle smokiness impossible to replicate on a modern stove. Some cooks add a small amount of mezcal (1-2 tablespoons) to the sauce, or finish the dish with a few drops of liquid smoke, though traditionalists would consider this heresy.