Pollo en Asado del Sur del Estado de México

• •2 lb Chicken pieces (thighs and drumsticks) (about 8 pieces, bone-in, skin-on preferred)
• •1 cup Lard (manteca de cerdo)
• •1 tsp Salt (plus more to taste)
• •1 tsp Garlic powder
• •1 tsp Ground black pepper (for chicken seasoning)
• •4 piece Garlic cloves (for the sauce, peeled)
• •1 tsp Whole black peppercorns
• •1 tsp Whole cloves
• •1 inch Cinnamon stick (small piece)
• •1 cup Water (for blending spices)
• •1 medium White onion (diced)
• •2 large Red tomatoes (diced)
• •1 cup Water (for simmering, as needed)

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. Season them generously with 1 tsp salt, garlic powder, and 1/2 tsp ground black pepper, ensuring all sides are coated.

2. 2

   In a blender or traditional molcajete, combine the 4 peeled garlic cloves, 1 tsp whole black peppercorns, 1/2 tsp whole cloves, and the 1/2-inch cinnamon stick. Add 1/2 cup of water and blend or grind until a very smooth paste or liquid is formed. Set aside.

3. 3

   Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, carefully add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Brown the chicken on all sides until golden brown, about 12-15 minutes total. The chicken does not need to be cooked through at this stage. Remove the browned chicken and set aside, leaving the lard and any drippings in the pot.

4. 4

   Reduce the heat to medium. Add the diced white onion to the pot and sauté, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the diced red tomatoes and continue to cook until they begin to break down and release their juices, about 5-7 minutes.

5. 5

   Return the browned chicken pieces to the pot with the sautéed vegetables. Pour the blended spice mixture over the chicken and vegetables. Stir gently to ensure everything is well coated. Cover the pot and let it rest at room temperature for at least 1 hour, allowing the flavors to deeply meld. (If resting for more than 2 hours, refrigerate and bring back to room temperature before proceeding).

6. 6

   After the resting period, place the covered pot back on the stove over low heat. Add 1 to 2 cups of water, or enough to create a slightly loose sauce around the chicken. Bring to a gentle simmer. Cover and cook for 25-30 minutes, or until the chicken is fork-tender and cooked through, and the sauce has thickened slightly. Stir occasionally to prevent sticking.

7. 7

   Taste the sauce and adjust the salt as needed. Serve hot.

Chef's Tips

• 💡For the most authentic flavor, using a molcajete (mortar and pestle) to grind the spices will yield a coarser, more rustic texture and release intense aromas. A blender works perfectly well for convenience.
• 💡Browning the chicken thoroughly in lard is crucial for developing a rich, deep flavor base for the entire dish.
• 💡This dish pairs wonderfully with simple white rice to soak up the delicious sauce, or as suggested, with a side of warm red enchiladas for a truly traditional Mexican meal.