For as long as I can remember, this has been one of my mother's favorite dishes. There are not many things she will drop everything for (both to prepare and eat), but this is one of them. This, and her grandchildren, of course!
- 6 ancho chiles
- 2 cascabel chiles
- 10 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ cup olive oil (or pork fat)
- 3 pounds boneless pork roast, cut into bite-sized chunks
- 1½ cups water
- 1 bay leaf
- Put the chiles in a small saucepan, add water to cover, and bring to a boil. Boil until the chiles are softened. Drain and let cool briefly, then peel off the skins and remove the seeds. Transfer the chiles to a blender, add the garlic, and blend until smooth. Add the oregano, cumin, salt, and pepper and blend to mix.
- Heat the oil in a large deep skillet over mediumhigh heat. Add the pork and cook, stirring frequently, until browned on all sides, 15 to 20 minutes. Add the water and cook until the meat is tender and the liquid has evaporated, about 10 minutes longer.
- Pour off the excess fat from the pan. Add the chile puree and bay leaf, reduce the heat to low, and simmer for 20 minutes. Remove the bay leaf before serving.