Asado De Bodas (Wedding Stew With Pork) - cooking recipe

Ingredients

4 large guajillo chilies, stemmed and seeded
2 ancho chilies or 2 pasilla chiles, stemmed and seeded
2 cups hot water
4 large garlic cloves, peeled
2 teaspoons kosher salt
1/2 teaspoon whole cumin seed
1 whole clove
1/2 teaspoon whole black peppercorn
2 lbs boneless pork shoulder, cut into 1-inch cubes
1 cup very finely minced white onion
1/2 teaspoon dried marjoram
1 dried bay leaf
1/4 teaspoon ground cinnamon (or 1-inch piece stick cinnamon)
1 1 cup chicken broth or 1 cup beef broth
1 teaspoon white vinegar
1 teaspoon firmly packed brown sugar (or piloncillo)
1 teaspoon grated orange zest
1 tablespoon grated ibarra mexican chocolate (or semisweet chocolate)

Preparation

Heat a heavy skillet over med-high heat.
Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
Remove from the pan.
Place in a heatproof bowl and pour the hot water over them.
Soak for 15 minutes, stirring once.
Drain, reserving 1 cup of the soaking liquid.
In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
Let cool completely and grind in a spice grinder.
Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
Add the onion, marjoram, bay leaf, and cinnamon.
Pour the chile puree over the meat and add the water.
Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
Remove and discard the bay leaf and cinnamon stick.
Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.