Chileajo

Step by stepInstructions

1. Simmer the pork in salted water until tender, about 1 hour, then strain and reserve 4 cups of the broth.
2. Toast the chiles lightly on a comal until fragrant, then soak them in hot water for 20 minutes.
3. Blend the drained chiles with the garlic, cumin, oregano, cloves, vinegar and a little broth into a smooth puree, then strain.
4. Heat the lard in a cazuela and fry the puree, stirring constantly, until thick and fragrant, about 10 minutes.
5. Add the pork and reserved broth, then simmer for 30 to 45 minutes until the flavors meld and the sauce is rich. Season with salt.
6. Serve with white rice and warm tortillas.