2-1/4
6
3
1
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5
1
12
2
1/3
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2
1/2
1/2
1/4
1/4
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8
3
1-1/2
1/2
1
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#
oz
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oz
cl
t
---
t
in
t
t
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oz
T
c+
T
t
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Pork (1)
Onion, white
Garlic
Salt
-- Sauce
Chili Guajillo (2)
Chili Ancho (3)
Tomatoes ripe
Garlic
Achiote Paste (4)
-- Spices
Bay Leaves
Peppercorns blk
Canela (5)
Thyme, dry
Oregano, Mex (6)
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Onion
Oil for frying
The Broth
Salt
Sugar (opt. 7)
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Prep - (1-1/2 hrs including "While Pork Cooks")
- Cut PORK into pieces about 1 x 3/4 x 1/2 inch, or whatever
works with your Pork.
- Place Pork in a 3 quart or larger pot and bring up to
a boil over high heat. Boil for about 2 minutes, stirring once. Pour
the pork into a clean sink.
- Quarter ONION. Peel GARLIC and crush. Mix.
- Wash the pan and rinse the Pork pieces, returning them to the pan.
Add the quartered Onion mix and Salt. Fill with water to
just cover. Bring to a boil over high heat. Cover and simmer until pork is
tender, 45 to 55 minutes. It should still be firm enough to fry stirring.
While Pork Cooks
- Boil up plenty of water.
- Cap CHILIS and split down one side with kitchen shears to remove
core and seeds. On a Comal or dry iron pan, at about 450°F/288°C
toast the Chilis on both sides, pressing down with a flat turner,
until spotted with dark brown, but not blackened.
- Place Chilis in a heat-proof bowl and pour Boiling Water
over them. Let soak at least 20 minutes.
- Break up Chilis, Cut TOMATOES into chunks, Crush
GARLIC, add all, along with Achiote Paste to the jar of a
Blender or Mixie.
- Grind all Spices Items to powder. Pour into the Jar with the
Tomatoes. and run it all to a smooth purée. Add just a little
of the Pork Broth if needed to blend.
- Chop ONION small.
When Pork is Done - (50 min)
- Remove Pork from its broth with a slotted spoon reserving
Broth. Drain well.
- Strain the Broth through a fine strainer and set aside.
- Heat Oil in a spacious sauté pan (3-1/2 quart). Stir
in Pork and fry stirring until the first hint of color, then
stir in Onions. Fry stirring until lightly browned all over. The
Pork is cooked so this will not take long, make sure not to burn onions.
- Stir in Spices mix for about 30 seconds.
- Stir in Purée and 1-1/2 cups Broth. Bring to a boil,
then simmer covered for about 15 minutes.
- Add Broth as needed to get the consistency you want.
Be aware it'll look a lot less liquid when taken off the heat, and
it will need enough sauce to dip Tortillas pieces into.
- Stir in Salt (and Sugar IF used).
- Serve hot with Rice or soft Corn Tortillas.
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