Ingredients

• 3 pounds pork shoulder or butt, trimmed and cut into 1-inch cubes
• 15 dried New Mexico red chiles
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups low-sodium chicken stock
• 1 tablespoon vegetable oil

Directions

• Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Be careful not to burn them.
• Place toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Drain the chiles, reserving 1 cup of the soaking liquid.
• In a blender, combine the soaked chiles, garlic, onion, apple cider vinegar, cumin, oregano, salt, pepper, and the reserved soaking liquid. Blend until smooth, adding more liquid if necessary to achieve a sauce-like consistency.
• Place the pork cubes in a large bowl or resealable plastic bag. Pour the chile marinade over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
• Preheat the oven to 325°F. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the marinated pork and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
• Pour in the chicken stock, stirring to combine. Bring the mixture to a simmer.
• Cover the pot and transfer it to the preheated oven. Braise the pork for 2 to 2.5 hours, or until the meat is tender and the sauce has thickened.
• Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh cilantro if desired. Serve with warm tortillas, rice, or beans.

Notes

• 4-19-25 1/2 Recipe
• I used the chili tea for extra flavor in place of the stock. You may want to add extra liquid for the braise.

Photos