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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kate Heeringa, adapted from The New Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz
Servings: 8
3 ancho chilies and 3 mulato chilies, dried, or an equivalent of any other dried chilies (I used anaheim to great effect)
6 large, fresh mint leaves, chopped
2-3 sprigs fresh cilantro
¼ teaspoon dried oregano, preferably Mexican oregano, but Italian works well, too
¼ teaspoon ground cumin
3 cloves garlic, crushed
1 bay leaf, crushed
¼ teaspoon ground cinnamon
salt and freshly ground black pepper
2 cups dry red wine
3 pounds boneless shoulder of pork, or pork tenderloin, cut into 2 inch pieces
2 + 2 tablespoon olive oil
Toast the chilies lightly in a dry frying pan. Tear off the stems, shake out the seeds, and tear into pieces. Put into a bowl with warm water to cover and soak for 30 minutes. Stack with the mint, the garlic, the cilantro and the bay leaf on a cutting board and chop them all together very finely. Put in a bowl and stir in the wine, ground spices, two tablespoons olive oil, and salt and pepper. Marinate the pork in the mixture for 24 hours in the refrigerator, turning the pieces at least once. Transfer the pork and the marinade into a flameproof casserole or large pan with a lid, add two more tablespoons olive oil, cover, and cook over low heat until the pork is tender, about 2 hours. (I stir it about once every ½ hour).
Serving Suggestion:
Serve with white rice and tortillas and a greens salad. Very delicious. I have successfully substituted bone-in, skin-on chicken thighs for the pork - it only takes about 90 min to cook, and is equally delicious.