MAKES 4-6 SERVINGS 2+ HOURS
4 dried guajillos, stemmed, seeded, and roughly chopped
3/4 cup water
1 1/2 inches of ginger, roughly chopped
6 garlic cloves
1 tablespoon paprika
1 tablespoon cumin
2 teaspoons loose black tea (about 2 teabags)
2 teaspoons table salt
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3-4 lbs boneless pork butt roast, trimmed and cut into 1″ cubes
1 tablespoon vegetable oil
1 onion, finely diced
1/3 cup apple cider vinegar
Preheat the oven to 325, with the rack in the center position.
Bring water to a boil. Add guajillos and soak until softened, about 10 minutes.
In a food processor, all ingredients, including guajillos, through nutmeg. Blend until a smooth paste has formed. In a large bowl, mix pork cubes and spice paste.
Heat a large Dutch oven over medium heat and add oil. Add onion and cook, stirring frequently, until soft and golden, about 8 minutes. Add pork mixture and stir to combine.
Once the liquid is bubbling, cover the pot and transfer to the oven. Cook for 50 minutes.
Remove from the oven, stir in vinegar, then put back in the oven and cook for another 30 minutes. Pork should be fork-tender.
Let stand, uncovered, for 10 minutes before serving. Skim fat if desired.
Courtesy of Adelina Solís Recipe Sorter [http://recipesorter.blogspot.com/]