This dish is a rich stew of pork bathed in red chile sauce that is so delicious served in warm corn tortillas topped with queso fresco or shredded cabbage. This sauce is so easy to make in the blender, using re-hydrated red chiles and spices. It’s a great dish to put in a slow cooker for the day. It also freezes well for future dinners, if you happen to have any left over (but I doubt you will).
3 ounces dried New Mexican red chiles (or guajillo chiles)
4 cups hot water
4 pound boneless pork butt roast, trimmed of fat and cut into 1” cubes
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. dried oregano
1 tsp. ground cinnamon
2 tbsp. apple cider vinegar
2 tbsp. honey
5 garlic cloves, peeled
Preheat oven to 325 degrees.
Remove and discard stems, and shake out seeds from dried chiles. Put dried chiles in a bowl and cover with hot water. Cover with a heavy skillet or bowl to weigh down the chiles so they are submerged into water. Let soak for 30 minutes. In the bowl of a food processor or blender, add the chiles, soaking water, and remaining ingredients plus a teaspoon of salt. Blend until smooth.
Place pork in a large baking dish or Dutch oven and toss with 2 teaspoons of salt. Pour red sauce over pork and stir to coat. Cover with lid or aluminum foil and cook for 3 hours until tender.