Country: Mexico Region / Locale: Zacatecas Servings: Serves 6

Ingredients

• Pork shoulder – 2 lbs / 900 g
• Dried guajillo chiles – 5 pcs
• Dried ancho chiles – 3 pcs
• Garlic cloves – 4 cloves
• White onion – 1, diced
• Cumin seeds – 1 tsp
• Mexican oregano – 1 tsp
• Cinnamon stick – 1 piece
• Bay leaf – 1 piece
• Salt – to taste
• Black pepper – to taste
• Lard or vegetable oil – 2 tbsp
• Tomato paste – 3 tbsp
• Chicken broth – 4 cups / 960 ml

Instructions

1. Start by removing the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat until fragrant, about 1-2 minutes each side.
2. Soak the toasted chiles in hot water for about 20 minutes until softened.
3. Meanwhile, cut the pork shoulder into bite-sized pieces. Season with salt and pepper.
4. In a large pot, heat the lard or oil over medium-high heat. Brown the pork pieces in batches. Remove and set aside.
5. In the same pot, add diced onion and sauté until translucent. Add minced garlic, cumin seeds, oregano, and sauté for another minute.
6. Drain the softened chiles and blend them with tomato paste and a cup of chicken broth until smooth. Strain the sauce to remove any solids.
7. Return the pork to the pot, pour in the chile sauce, cinnamon stick, bay leaf, and remaining chicken broth. Bring to a simmer.
8. Cover and cook on low heat for 1.5 to 2 hours, until the pork is tender and the flavors have melded together.

Substitutions

• Guajillo chiles -> New Mexico chiles
• Lard -> Vegetable oil
• Chicken broth -> Vegetable broth

Enhancements in the Next Evolution

• Include a step to marinate the pork with spices before browning to enhance flavor.
• Use fresh tomatoes blended instead of tomato paste for a fresher taste.
• Add a splash of vinegar for added complexity.