Ingredients
- 3 pounds pork shoulder (trimmed of fat and cut into 1 1/2-inch cubes)
- FOR THE SAUCE
- 8 ounces dried chiles (20-25 whole red New Mexican, stemmed, seeded, rinsed)
- 2 cups chicken stock or water
- 1 medium yellow onion (chunked)
- 3 garlic cloves
- 2 teaspoons cider vinegar (or sherry vinegar)
- 2 teaspoons dried oregano (crumbled, dried Mexican oregano or marjoram)
- 1 teaspoon salt (or more to taste)
How to Make
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Step 1: Preheat oven to 300 degrees. Grease a large, covered baking dish.
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Step 2: Place pork in baking dish.
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TO PREPARE THE SAUCE
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Step 3: Place damp chiles in a layer on baking sheet and toast them in oven for about five minutes, until they darken just a shade. Watch chiles carefully because they can scorch quickly. Leave oven on.
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Step 4: Cool chiles briefly, then break each into two or three pieces, and discard stems and most seeds.
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Step 5: Place approximately half of chiles into a blender with one cup of stock or water. Purée until you have a smooth, thick liquid.
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Step 6: Pour mixture into baking dish.
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Step 7: Repeat with remaining pods and stock.
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Step 8: Pour mixture into baking dish and stir sauce together with pork.
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Step 9: Cover dish and bake at 300 degrees until pork is quite tender and sauce has cooked down, about three hours.
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Step 10: If sauce seems watery, return dish to oven uncovered and bake for an additional 15 minutes, or as needed.
We hope you enjoy this recipe!
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