Slow-cooking pork shoulder in a chile, citrus, garlic, and herb sauce results in fall-apart, tender meat perfect for serving on rice and with tortillas.
ingredient
- 8 whole dried New Mexico chiles (2 ounces total)
- 6 large garlic cloves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 4 cups chicken stock, divided
- 2 tablespoons canola oil, divided
- 1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoons black pepper
- 1 large yellow onion, thinly sliced (about 3 cups)
- 1 fresh bay leaf
- 3/4 cup fresh orange juice (from 3 large oranges)
- Finely chopped fresh cilantro, finely chopped yellow onion
- Lime wedges
Directions
- Heat a medium-size cast-iron skillet over medium-high, and add chiles. Press flat using the back of a spatula, and toast until slightly softened and a shade darker, about 30 seconds per side. Remove chiles from skillet, and let cool slightly. Wearing gloves, if possible, trim stems of chiles; cut chiles open, and remove and discard seeds. Cut chiles into small pieces. Place chile pieces in a small bowl, and add boiling water to cover. Let soak until soft and rehydrated, about 15 minutes. Pour through a fine wire-mesh strainer into a bowl; discard liquid.
- Transfer rehydrated chiles to a blender; add garlic, oregano, cumin, and 1/2 cup of the chicken stock; process until smooth, about 1 minute. Set aside.
- Heat 1 tablespoon oil in a large Dutch oven over high until smoking. Sprinkle pork evenly with salt and pepper. Add half of pork to Dutch oven; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a plate, and set aside. Repeat process with remaining 1 tablespoon oil and pork.
- Add onion to Dutch oven, and cook, stirring often, until softened and beginning to brown, about 8 minutes. Add reserved chile mixture; cook, stirring constantly, until fragrant, about 1 minute.
- Return pork and any accumulated juices to Dutch oven; add bay leaf and remaining 3 1/2 cups chicken stock. Bring to a boil over medium-high. Reduce heat to maintain a simmer; cover and simmer, stirring occasionally, until pork is just tender, about 2 hours. Stir in orange juice, and cook uncovered, stirring occasionally, until meat is fork-tender and sauce is thickened, about 30 minutes. Remove from heat; remove and discard bay leaf.
- Garnish with cilantro and finely chopped onion. Serve with lime wedges.
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