Revolcado

Step by stepInstructions

1. Simmer the pork and trotter in salted water until tender, about 1 hour; reserve the cooking liquid and shred or chunk the meat.
2. Char the tomatoes, tomatillos, onion, and garlic on a griddle or under the broiler until blackened in spots.
3. Toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 15 minutes.
4. Blend the charred vegetables, drained chiles, achiote, and oregano with a cup of the pork liquid into a smooth recado.
5. Fry the recado in a little oil for 10 minutes, stirring, until it darkens and smells toasted.
6. Return the pork to the pot with 4 cups of the liquid and simmer, covered, for 30 minutes.
7. Stir in the masa slurry and cook, uncovered, stirring, until the sauce is thick enough to coat a spoon, about 15 minutes.
8. Season with salt and serve hot with white rice and tortillas.