2 lbs pork shoulder, cut into bite-sized pieces 4 dried guajillo chiles 2 dried ancho chiles 2 garlic cloves 1 medium onion, quartered 2 cups chicken broth 1 tsp cumin 1 tsp oregano 1 tbsp oil Salt and pepper to taste For the Sides:
2 cups cooked Mexican-style rice with mixed vegetables 1 cup refried beans Instructions: Prepare the Chile Sauce:
Toast the dried chiles lightly, then soak them in hot water for 10 minutes. Blend the chiles with garlic, onion, cumin, oregano, and 1 cup of chicken broth until smooth. Cook the Pork:
Heat oil in a skillet and sear the pork pieces until browned. Season with salt and pepper. Add the blended chile sauce and remaining broth to the skillet. Simmer for 1.5 hours until the pork is tender and the sauce thickens. Assemble the Plate:
Serve the pork stew alongside Mexican-style rice and refried beans for a balanced, hearty meal. A meal bursting with authentic flavor!
