Ingredients
- 4 Lbs Pork Shoulder, fat trimmed, and cut into cubes or larger chunks
- 20 Dried New Mexico Chili Peppers, or guajillo chilies, like I used (20 to 30)
- 2 Tbsp Olive Oil
- 8 Cloves Garlic, chopped
- 2 Large Onions, chopped
- Generous Pinch of Salt
- Generous Pinch of Pepper
- 1/2 Tbsp Mexican Oregano
- 3 Cups Chicken Stock (3 to 4)
- Corn Tortillas
- Water
Preparation
Step 1
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes. Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours. You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas. Trust me, it is just that good!