Puerco y Papas al Guajillo

1. Arrange Ingredients in Slow-Cooker

Begin by arranging the potatoes and cubed pork shoulder in your slow-cooker.

2. Toast Guajillo Chiles

Toast the dried guajillo chiles in a skillet over medium heat for about 20 seconds on each side, pressing them down with a spatula until they become aromatic and their color lightens slightly.

3. Create the Sauce

In a blender, combine the toasted chiles, fire-roasted diced tomatoes, garlic cloves, dried oregano, Worcestershire sauce, salt, and a splash of water. Blend until smooth, then strain through a medium-mesh strainer to remove any solids.

4. Combine and Cook

Pour the sauce over the pork and potatoes in the slow-cooker, ensuring everything is well-coated. Cook for 6 hours on high in the slow-cooker, or combine the pork, potatoes, and sauce in a pot and braise at 300 degrees Fahrenheit for 2.5 to 3 hours in the oven.

5. Season and Serve

After cooking, adjust the seasoning with salt and add water if necessary to achieve the desired consistency. Serve garnished with freshly chopped cilantro and white onion.