Ingredients
- 3 pounds pork shoulder cut into 1-inch cubes
- 2 bay leaves
- 6 dried guajillo chiles stems and seeds removed
- 3 dried ancho chiles stems and seeds removed
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon dried thyme
- 1 medium white onion chopped
- 1/4 cup vegetable oil
- Juice of 1 orange
- Salt to taste
Instructions
- Place the pork in a large pot. Add water to cover the pork, and add the bay leaves. Bring to a boil, then reduce heat and simmer for about 1 hour until pork is tender.
- In a separate bowl, cover the guajillo and ancho chiles with boiling water. Let them steep for 20 minutes to soften.
- Drain the chiles and transfer to a blender. Add garlic, cumin, oregano, thyme, chopped onion, and 1 cup of fresh water. Blend until smooth.
- In the pot with the tender pork, increase heat to medium-high and add vegetable oil. Pour the chile sauce over the pork. Add orange juice and salt to taste. Simmer for 30 minutes, until the sauce thickens and flavors meld.