Ingredients

The following ingredients have 8 Servings
  • 4 dried ancho chiles
  • 2 pasilla (negro) dried chiles
  • 4 dried guajillo chiles
  • 6 cups chicken stock (divided)
  • 3 cloves garlic
  • 1 onion (peeled and quartered)
  • 1 jalapeño (stem removed)
  • 1 tbsp chimayo chili powder ((See Note 1))
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano (or regular oregano, See Note 2)
  • 1 tsp cayenne (optional, for more heat)
  • 2 lbs pork shoulder (cubed)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups quartered small white potatoes (optional)

Instruction

  • Remove the stems (and seeds if you want it milder in heat), from the anchos, pasillas, and guajillos. Cover chiles with 1 cup boiling water and let them steam for about 30 minutes until they are tender.
  • Put the chiles, soaking liquid and 2 cups of the chicken stock, garlic, onion, jalapeño, chimayo chili powder, cumin and Mexican oregano (cayenne is  optional for more heat) into a blender and purée until smooth. Set aside.
  • Cut the pork shoulder into half inch cubes, season with the kosher salt and pepper, and brown the meat in a large, stock pot over medium heat with oil.
  • Add 4 cups of chicken stock and simmer on low covered for one hour. Stir in the potatoes and chile purée. Simmer uncovered for another 45 minutes or until the meat is tender and the sauce is a thick, deep red color. Season with additional salt if needed. Serve with warm tortillas.