- 4
Ingredients
- 5 anchos
- 2 pasillas
- 2 guajillos, remove the stems and seeds.
- Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
- 2 pounds boneless pork shoulder, cut into 1/2" pieces
- 6 garlic cloves, chopped
- 1 tbs ground cumin
- 2 bay leaves
- 2 tsp sage leaves, chopped
- 2 tsp Mexican oregano, chopped
- 5 cups chicken stock
Preparation
Step 1
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut pork shoulder into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.
Throw the chopped garlic in the pot along with herbs. Stir that around for about a minute, or until very fragrant. Add in chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.