Wedding Roast

Yamilette González
The wedding roast is a typical stew from Durango, Coahuila, and San Luis Potosí, among others. This Mexican recipe originated at weddings within rural communities and later spread to cities; each region has its variations in both ingredients and preparation. Don't miss this delicious wedding roast recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo pork, in pieces, meat cooking
  • 1 garlic, meat cooking
  • 1/4 onions, meat cooking
  • water, meat cooking
  • salt, meat cooking
  • lard, for the marinade
  • 9 guajillo chiles, for the marinade
  • 1/2 cups sesame seeds, for the marinade
  • 3 chunks bolillo roll, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 2 cloves, for the marinade
  • 3 allspice berries, for the marinade
  • 1/2 cups orange juice, natural, for the marinade
  • pork broth, for the marinade
  • 2 leaves bay, for the marinade
  • 1/2 Mexican chocolate tablets, for the marinade
  • 4 tablespoons piloncillo, for the marinade
  • salt, for the marinade
  • Mexican red rice, for serving
  • tortillas, for serving
Preparation
20 mins
1h 20 mins
Low
  • For the meat cooking, heat a pot over medium heat with enough water, add the pork, garlic, onion, and salt; cook for 50 minutes or until the meat is very tender, remove and reserve the meat and broth.
  • Heat a saucepan over medium heat, add lard and fry the guajillo chiles for no more than a minute, remove and set aside; in the same saucepan, fry the sesame seeds until golden, remove and set aside; add the bread, garlic, onion along with the clove and allspice, fry for 3 minutes until golden, remove and set aside.
  • In a blender or food processor, grind the chiles, sesame seeds, bolillo, garlic, onion, clove, allspice, orange juice, and pork broth (enough to blend); for 3 minutes.
  • Heat the same saucepan where you fried the ingredients over high heat, add lard and the cooked meat, fry until browned on the outside for about 5 minutes; pour in the marinade, add the bay leaf, the table chocolate, the piloncillo, and more pork broth if deemed necessary; lower the temperature and cook for about 15 minutes.
  • Serve the roast with red rice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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