Serves 6
PORK
| 2 | whole dried ancho chilies, stemmed |
| 4 | whole dried guajillo chilies, stemmed |
| 1/4 | teaspoon ground cloves |
| 1/4 | teaspoon ground allspice |
| 1 | teaspoon mixed dried herbs such as marjoram, thyme, and oregano |
| 2 | tablespoons cider vinegar |
| 2 | cloves garlic, chopped |
| 1/2 | small onion, chopped |
| 1 1/2 | tablespoons canola oil |
| 1/2 | teaspoon salt, or to taste |
| 3 | pounds lean, boneless pork shoulder |
| 1/2 | cup water |
2. In a small bowl, place chilies with enough boiling water to cover them. Place a small heatproof plate inside the bowl to keep the chilies submerged. Set aside for 30 minutes.
3. Discard 1/3 of the soaking liquid, reserving the rest. Transfer chilies and their liquid to a blender. Add the cloves, allspice, dried herb mixture, vinegar, garlic, and onion. Blend until smooth. Strain the mixture through a sieve into a bowl.
4. Set the oven at 325 degrees.
5. Set a large flameproof casserole over medium heat. Add the canola oil. When it is hot, add the chili puree. Stir constantly for 4 to 5 minutes; the puree will darken into a thick paste. Remove from heat and add the salt.
6. Cut pork shoulder into 2-inch pieces. Spread each liberally with the chili paste. Lay them in the casserole. Pour the water around the meat, cover the pan, and transfer to the oven.
7. Cook for 2 1/2 hours, basting the meat every 30 minutes with the liquid in the pan, or until the meat is very tender when pierced with a fork. If the liquid evaporates during cooking, stir in enough water to create a spoonable sauce. Taste for seasoning and add more salt, if you like.
GARNISH
| 8 | leaves romaine lettuce |
| 2 | thin onion slices, pushed into rings |
| 3 | radishes, thinly sliced |
1. Line a large platter with romaine lettuce leaves. Place pork over the bed of lettuce, then spoon on the juices.
2. Garnish with onion and radish slices. Adapted from Ole Mexico Grill
