Prep 1 hr
Cook 6 hrs
In 'The Mexican Slow Cooker' by Deborah Schneider
- 4 large guajillo chilies, stemmed and seeded
- 2 ancho chilies or 2 pasilla chiles, stemmed and seeded
- 2 cups hot water
- 4 large garlic cloves, peeled
- 2 teaspoons kosher salt
- 1⁄2 teaspoon whole cumin seed
- 1 whole clove
- 1⁄2 teaspoon whole black peppercorn
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 cup very finely minced white onion
- 1⁄2 teaspoon dried marjoram
- 1 dried bay leaf
- 1⁄4 teaspoon ground cinnamon (or 1-inch piece stick cinnamon)
- 1 cup water or 1 cup chicken broth or 1 cup beef broth
- 1 teaspoon white vinegar
- 1 teaspoon firmly packed brown sugar (or piloncillo)
- 1 teaspoon grated orange zest
- 1 tablespoon grated ibarra mexican chocolate (or semisweet chocolate)
- Heat a heavy skillet over med-high heat.
- Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
- Remove from the pan.
- Place in a heatproof bowl and pour the hot water over them.
- Soak for 15 minutes, stirring once.
- Drain, reserving 1 cup of the soaking liquid.
- In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
- In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
- Let cool completely and grind in a spice grinder.
- Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
- Add the onion, marjoram, bay leaf, and cinnamon.
- Pour the chile puree over the meat and add the water.
- Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
- Remove and discard the bay leaf and cinnamon stick.
- Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.