Pork Guisado

From Adamwitt.co

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the guajillo and ancho chiles in a hot cast-iron skillet until fragrant, about 1-2 min. Transfer to a bowl, cover with 3 cups of hot water, and let hydrate for 20 min. Reserve the soaking liquid.

Step 2

Char the 6 garlic cloves for the sauce in the same skillet until lightly blackened. Set aside.

Step 3

Heat a large pot over medium-high heat. Add the lard or oil, then the pork cubes. Cook until browned on all sides.

Step 4

Add the diced onion to the pot and cook for 2 min. Stir in the sliced garlic and cook for another 2 min until fragrant.

Step 5

In a blender, combine the hydrated chiles, 2 cups of the reserved soaking liquid, charred garlic, salt, oregano, and cumin. Blend until smooth to create a rich chile puree.

Step 6

Pour the chile puree into the pot with the pork mixture. Add the bay leaves and chicken bouillon powder. Stir well to combine.

Step 7

Lower the heat to medium-low and simmer uncovered, stirring occasionally, until the pork is tender and the sauce has thickened, about 1-2 hours. Adjust seasoning with additional salt if needed.