Ingredients:

  • 5 dried Guajillo chiles, stems and seeds removed
  • 3 dried Ancho chiles, stems and seeds removed
  • 2 dried chiles de árbol
  • 3 cups chicken stock
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp vegetable oil
  • 3 lbs pork shoulder, cut into 1.5-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp lard
  • 1 tbsp butter
  • Fresh cilantro for garnish

Instructions:

  1. Toast the dried Guajillo, Ancho, and árbol chiles in a dry skillet over medium heat for 30-60 seconds per side until they smell fragrant and nutty. Note: Don't walk away; they can burn in seconds.
  2. Place toasted chiles in a bowl of boiling water for 15 minutes until they are soft and pliable.
  3. Transfer softened chiles to a blender and add garlic, quartered onion, cumin, oregano, and chicken stock. Blend on high until the mixture is velvety smooth.
  4. Pour the sauce through a fine mesh strainer into a bowl until no large chunks remain. Note: Use a spoon to push the sauce through the mesh.
  5. Pat the pork shoulder cubes dry with paper towels and season generously with salt and pepper. Note: Dry meat sears better.
  6. Heat lard or oil in a Dutch oven over medium high heat. Sear the pork in batches until a deep golden brown crust forms on all sides, then remove meat and set aside.
  7. Pour the prepared red chili sauce into the pot, scraping the bottom with a wooden spoon until all the browned bits (fond) are dissolved. Note: This is where the most flavor lives.
  8. Return the pork to the pot. Lower heat to a simmer, cover, and cook for 1.5 to 2 hours until the pork is tender and pulls apart easily with a fork.
  9. Stir in the butter until it is fully melted and the sauce looks glossy.
  10. Garnish with fresh cilantro before serving.