Carne Adovada

Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes.

During this time, get a large skillet out and warm the olive oil on medium heat. Take a small batch of the pork shoulder chunks and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss the onions, garlic, oregano, and salt and pepper into the skillet, and cook for about 5 minutes.

Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on medium to low heat, on the stove, or go low and slow in the slow cooker for 6-8 hours.

You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.