Chef: Megan Richmond
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  • 2 Ancho chiles
  • 2 dried Chipotle chiles
  • 1 (3 to 5 lb) pork shoulder
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp ground cumin
  • 1 bay leaf
  • 1 (28 oz) can whole tomatoes, drained and crushed
  • 1 orange, halved
  • 1 lime, halved
  • Cilantro, chopped
  • Cotija Cheese, shredded
  • Corn tortillas
Places chiles in a small bowl and cover with hot/boiling water and set aside.

In a large pan with tight fitting lid (large stock pot is good), heat 3 Tbsp olive oil. Generously season pork with salt and pepper. Brown the meat on all sides - about 5 minutes per side. Remove the meat and set aside.

Add onion, garlic, bell pepper, cumin, and bay leaf and fry until softened - about 5 minutes.

Stem and seed the chiles, reserving soaking liquid. Tear into pieces and add to pot.

Return the pork to the pan and top with the tomatoes.

Pour in the chili soaking liquid. Squeeze lime and orange juices into the pan and add the rinds. Add water until it almost covers the pork.

Bring to a boil, then reduce the heat. Cover and simmer about 1 1/2 hours, or until the pork is very tender.

Remove the pork and shred. Add some of the braising liquid (stock the meat cooked in).

Serve on a platter with grated Cotija cheese, cilantro, corn tortillas, and any other desired toppings.
Serves 15-20
Preparation Time: 30 min
Cook Time: 2 hours
Category: Main Courses
Ethnicity: Mexican
Author Comments:
Mostly from Tyler Florence's recipe from Food Network with very slight modifications
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