“This is my favorite Mexican dish. I love to cook it for family gatherings and parties because it’s so easy to make, versatile, and delicious! It tastes even better the next day after simmering in the fridge overnight.”
prep: 20 mins cook: 55 mins total: 75 mins Servings: 6 Yield: 6 servings
½ inch stick Mexican cinnamon
4 dried guajillo chile peppers
1 tablespoon lard
2 whole cloves
½ cup water
1 ½ pounds pork shoulder, cut into 1-inch cubes
10 whole black peppercorns
4 dried ancho chile peppers
½ teaspoon dried thyme
2 tablespoons chopped fresh cilantro
½ teaspoon salt, or more to taste
2 bay leaves
2 garlic cloves
1 tablespoon chicken bouillon granules
½ teaspoon cumin seeds
½ teaspoon dried Mexican oregano
Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Per Serving: 178 calories; protein 14.4g; carbohydrates 8.3g; fat 10.1g; cholesterol 46.7mg; sodium 426.7mg.