Sinaloan Pork in Chile Sauce (Chilorio)
An authentic northern Mexican chilorio features tender pork (or beef or chicken) braised with dried chile peppers and aromatic spices.
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Instructions
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Simmer pork in a large pot with water or broth, covered, for 2 hours.
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Twenty minutes before the pork is done, ladle cooking liquid over dried chiles to soak; deseed and destem them.
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Drain pork, reserving 1 cup of cooking liquid, then shred the pork.
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Melt lard in a large pan, brown the shredded pork, and set it aside.
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Sauté onions in the same pan until translucent, then remove to cool.
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Blend chiles, onions, optional vinegar, cumin, oregano, garlic, salt, and the reserved cooking liquid until smooth.
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Drain most lard from the pan, then add the browned pork and blended chile sauce.
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Simmer for about 10 minutes to thicken and meld flavors.