Asado de Puerco

By akselden

Ingredients

• 2 tbsp. lard
• 2 1/2 lbs. "country style" pork ribs, boned, with meat cut into pieces about 1 1/2 X 3"
• Salt
• 5 ancho chiles
• 3 cloves garlic, crushed and peeled
• 1 tsp. cumin seeds, toasted and ground
• 2 bay leaves
• 1 wide strip orange zest

Preparation

Step 1

1. Melt lard in a 9" cazuela or a wide medium pan over mediium heat. Spread pork out in cazuela or pan and generously season with salt.
Cook pork until liquid evaporates and meat begins to brown, about
40 minutes, then continue cooking pork until golden brown allover,
stirring and turning meat as necessary, 30-45 minutes more.
2.Meanwhile, put chiles into a medium bowl, cover with hot water, and set aside to let soak until soft and pliable, about 30 minutes. Drain
chiles then remove and discard stems and seeds. Put chiles. garlic,
cumin, and 1cup of water into a blender and puree.
3. Add Chile sauce, 3 cups water, bay leaves, and orange zest to pork
and stir with a wooden spoon, scraping any browned bits stuck to bottom of cazuela or pan. Reduce heat to low, cover, and braise until meat is very tender and sauce has thickened, 1 1/2 to 2 hours. Adjust seasonings. Remove and discard bay leaves before serving. Reserve some of the deep-orange fat resting on top of the stew to spoon over re-fried beans with "venom" if you like.