8 dried New Mexico chiles, stemmed and seeded

2 dried guajillo chiles, stemmed and seeded

12 cup almonds

12 cup unsalted peanuts

12 cup raisins

14 tsp. ground cumin

14 tsp. ground cinnamon

3 cloves garlic, smashed

2 whole cloves

2 oz. Mexican chocolate, such as Ibarra, roughly chopped

14 small yellow onion, chopped

Kosher salt and freshly ground black pepper, to taste

1 tbsp. canola oil

2 lb. boneless pork shoulder, cut into 1″ chunks


Heat chiles in a 12″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.

Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.

Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.

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