Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 1/2 hours
Source: Bon Appetit
This is by Rick Martinez whose mother used to make this for him. She never used chili powder – she’d make her own version using fresh peppers.
5 ancho chiles
2 pasilla chiles
2 guajillo chiles
3 cups chicken stock
2 lbs boneless pork shoulder (cut into 1/2 inch pieces
Salt and Pepper
6 garlic cloves
2 bay leaves
1 Tbsp ground cumin
2 tsp fresh sage, chopped
2 tsp. fresh oregano, chopped
5 cups chicken stock
1. Remove stem and seeds from chiles
2. Place chiles in a bowl and pour 3 cups of boiling chicken stock over them. Seal with a piece of Saran wrap and let sit for 30 minutes.
3. Put chiles and stock in a blender and puree.
4. Heat up Vegetable oil in large heavy pot over medium high heat. Add pork shoulder pieces and brown.
5. Add chopped garlic, bay leaves, cumin, sage, and oregano
6. Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour.
7. 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.
Can serve over rice or with warmed tortillas.Or you can use Mexican beans to serve with too.
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