- 6 ancho chiles, stemmed and seeded
- 2 guajillo chiles, stemmed and seeded
- 3 chipotle peppers in adobo
- 32 ounces low sodium chicken stock
- 2 tablespoons white vinegar
- Juice from 1 lime
- 3 pound boneless pork shoulder, cut into 2 inch cubes
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Tortillas, bread, sliced onions, queso fresca, chopped cilantro, for serving
- Preheat oven to 375.
- In a large saucepan over medium high heat, combine chiles, chipotles, chicken stock, and lime juice. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. Blend until smooth using an immersion blender, or transfer in batches to a standing blender. Set mixture aside.
- In a large Dutch oven over high heat, heat vegetable oil until shimmering. Add pork in a single layer to bottom of pan (don’t worry if it doesn’t all fit, just do your best) and allow to cook without stirring or moving for 8-10 minutes, or until pork sears on one side. Transfer to bowl and set aside.
- Add sliced onions to pot, and reduce heat to medium. Cook, stirring often, until onions soften, about ten minutes. Add garlic, oregano, cumin, coriander, and cloves, and cook, stirring, until spices become fragrant. Add chile mixture, bay leaves, and pork, stirring everything well to combine.
- Bring mixture to a boil, then cover and transfer to oven. Let cook for 1.5-2 hours, or until meat is very tender. Serve with tortillas or bread, onions, queso fresco, and cilantro.