This dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the shoulder (pierna), being well marbled, is preferable to the loin in this recipe.
For the meat
- 4 pounds pork leg (pierna) cut into cubes
- 1 medium onion, quartered
- 1 small head of garlic, cut in half crosswise
- 2 sprigs thyme
- 4 large whole bay leaves
- 1 teaspoon black peppercorns
- salt to taste
For the sauce
- 6 ancho chiles, seeded, deveined and soaked in hot water until soft
- 4 pasilla chiles, seeded, deveined and soaked in hot water until soft
- 2 chipotles en adobo
- 1 cup dried apricots
- ½ medium white onion, roasted and coarsely chopped
- 1 small head of garlic, cloves separated, roasted and then peeled
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 4 tablespoons vegetable oil
- salt and sugar to taste
Place the meat in a stockpot, Dutch oven or pressure cooker with the other ingredients and water to cover. Bring to a boil, lower heat to medium, cover and cook until the pork is tender, about one hour in a pressure cooker, longer if using a non-pressurized pot. Set meat aside, strain and reserve the broth.
Place the softened chiles in a blender with the other sauce ingredients and 2 cups of the reserved pork broth. Blend until liquefied.
Heat the oil in a large pot, add the sauce and simmer until thickened to the consistency of heavy cream. Add the cooked pork and cook another 15 minutes. Add salt and sugar to taste. Serve with white rice if desired. Serves 8.