Ingredients
Scale
- Meat
- 2 pounds pork shoulder or pork butt, cut into 2-inch pieces
- Chiles
- 3 dried ancho chiles
- 3 dried guajillo chiles
- Aromatics
- 4 cloves garlic, minced
- 1 medium onion, chopped
- Spices and Herbs
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- Liquids
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- Other
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chiles:
- Toast the dried ancho and guajillo chiles in a dry skillet for 2-3 minutes until fragrant.
- Soak the chiles in hot water for about 20 minutes until softened, then drain and set aside.
- Make the Sauce:
- In a blender, combine the soaked chiles, garlic, onion, cumin seeds, oregano, apple cider vinegar, and chicken broth. Blend until smooth.
- Sear the Pork:
- Season the pork shoulder pieces with salt and black pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add the pork in batches and sear on all sides until browned. Remove and set aside.
- Combine and Simmer:
- Return all browned pork to the pot and pour the blended chile sauce over the meat.
- Stir until the pork is evenly coated with the sauce.
- Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally, until the pork is fork-tender and falls apart easily.
- Serve:
- Taste and adjust seasoning if needed. Serve hot with fresh cilantro and warm tortillas, or as desired.