Red Chile Pork for Tamales
INGREDIENTS
For the Pork:
2 1/2 pounds (1.1 kg) pork shoulder or pork butt, cut into large chunks
6 cups (1.4 L) water or chicken broth (for simmering)
1 onion, quartered
4 cloves garlic
2 teaspoons salt
For the Red Chile Sauce:
8 dried guajillo chiles, stemmed
4 dried ancho chiles, stemmed
2 cloves garlic
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon dried oregano (Mexican oregano preferred)
2 tablespoons vegetable oil (for sauteéing)
1 1/2 cups (360 ml) reserved pork broth (from cooking pork)
Salt, to taste
DIRECTIONS
Cook the Pork:
In a large pot, combine pork, water or broth, onion, garlic, and salt.
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours until pork is tender.
Remove pork, shred it, and reserve 1 1/2 cups of the cooking broth for the sauce.
2. Make the Red Chile Sauce:
Toast the dried chiles lightly on a skillet (30 seconds per side) until fragrant.
Soak chiles in hot water for 15 minutes until softened. Drain.
In a blender, combine softened chiles, garlic, onion, cumin, oregano, and reserved pork broth. Blend until smooth.
Heat oil in a skillet, pour in chile mixture, and simmer for 10-15 minutes, stirring often. Season with salt to taste.
3. Combine Pork & Sauce:
Add shredded pork to the sauce and cook together for 10 minutes to absorb flavors.
Let cool before assembling into tamales.