From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar used in Colima.
- 2 1/2 pounds pork shoulder, cut into cubes
- 1 cup mild vinegar, such as rice vinegar
- 3 cloves garlic, peeled and crushed
- 1/2 teaspoon cumin seeds, crushed
- 1/2 teaspoon ground pepper
- salt to taste
- 2 bay leaves
- 2 sprigs thyme
- 1 cup water
- 3 guajillo chiles, seeded and soaked until soft
- 3 ancho or pasilla chiles, seeded and soaked until soft
- 3 tablespoons lard or corn oil
Marinate the pork for 2 hours in a mixture of the vinegar, garlic, herbs and spices. Drain marinade and combine it with the water and chiles, ground together in a molcajete, mortar, food processor or blender.
In a heavy casserole or Dutch oven, brown the pork in the lard or oil, add the reserved marinade-chile blend, cover and bake in a pre-heated 300º oven for 1 1/2 hours. Check from time to time to make sure the water level remains constant, adding more if necessary. Serve the meat in its juices right from the casserole, accompanied by marinated onions and refried beans.
Link to Source Article – The Cuisine of Colima: Tropical Delights from Mexico’s Pacific Coast