Ingredients
6 lb Pork Roast
4-6 oz Chili Peppers (Ancho, Guajillo, Arbol)
2 tsp Cumin
8 Cloves Garlic - chopped fine
8 Cups Chicken Broth
Preparation
Boil 4 cups of water, remove from heat. Remove stems and seeds from peppers. Add peppers to hot water and soak for 30 min. Cut pork into 1 - 1 1/2" cubes. Sprinkle pork cubes with cumin and sear. Add seared cubes to large cooking pot (or crock pot). Remove peppers from water, and puree in blender with 2 1/2 cups of Chili water. Add garlic to the puree and mix well. Add puree to cooking pot and cook on low for 2 - 3 hours. Add chicken broth and cook on low for an additional 30 minutes (or longer).
Serve in bowls. Garnish (as desired) with: cilantro, chopped onion, sliced green onion, finely chopped cabbage, sliced radishes, cubed avocado, lime wedges and/or salsa
