Pork Shoulder Braised with Dried Chiles

1. Prepare and Toast Chiles

Remove stems and seeds from four ancho and four guajillo chiles. Toast the chiles in a dry pan over medium heat until fragrant and soak them in hot water for about 20 minutes to soften.

2. Blend Chiles

After soaking, blend the softened chiles into a smooth puree using a blender. This puree will be used as the base for the braising sauce.

3. Brown Pork Shoulder

Season a 3-pound pork shoulder generously with salt and pepper. Brown the pork on all sides over medium-high heat in a large ovenproof pot, then set aside.

4. Sauté Onion and Garlic

In the same pot used for browning the pork, sauté a large chopped onion and four minced garlic cloves until soft and translucent.

5. Add Cumin and Chiles

Add a tablespoon of cumin to the onion and garlic mixture and cook for about a minute. Stir in the pureed chiles and 2 cups of chicken stock, and bring to a simmer.

6. Braise Pork in Oven

Return the browned pork shoulder to the pot, nestling it in the sauce. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3 hours until the pork is tender and can be shredded with a fork.