- 2 kg of pork with bone
- 1 white onion cut in 4
- 1 garlic head split up
- 4 liters of water
- 3 tsp salt
- 16 guajillo chiles
- 4 ancho chiles
- 4 roma tomatoes
- 1/2 white onion
- 15 garlic cloves pealed
- 2 tsp of cumin seed
- 1 tsp dried oregano
- 1/2 tsp black pepper seed
- 4 cloves seed
- 3 Tbsp pig fat
- 1/2 cup white wine
- 1 Tbsp white vinegar
1. In a large pot add the meat, onion, garlic, water, salt and bring to a soft boil to make a stock. Continue to cook until the meat is soft (an hour or so).
2. Process the chiles, but add the chiles to the stock for its last 10 minutes to soften.
3. Separate out the meat and chiles and strain the stock.
4. Roast the tomatoes, onion, and garlic. If you have a gas stove just roast the tomatoes over direct flame and the garlic in a dry pan. If not you can do it in the oven (cover the tomatoes and garlic in a touch of oil). Don’t worry about peeling…your going to liquify and strain anyways.
5. Liquify the roasted tomatoes, onion, garlic. Strain.
6. Separately, liquify the chiles. Add stock as needed. The sauce should be thick but be strained with encouragement. Strain.
7. In a dry pan, dry roast the cumin, pepper, and clove. The idea is that the pan is on a high medium heat, you add the seeds and keep them moving by shaking the pan. Cook for about 30 seconds and remove from the pan right away. Turn them into powder in your preferred method.
8. Add the pig fat to the pot of choice (deep with thick bottom are important features) on medium heat. Add the liquified and strained chile sauce. Reduce heat and let bubble for 15 minutes.
9. Add the tomato sauce, the spices. Cook until reduced a little.
10. Add the meat, wine, vinegar, and 3 cups of the stock. Put a cover on that lets out a little steam. Either cook on a low flame for 2.5 hours or in the oven for an hour on low.
11. Add the final salting at the end.