This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
- 8 dried New Mexico chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1⁄2 cup almonds
- 1⁄2 cup unsalted peanuts
- 1⁄2 cup raisins
- 1⁄4 tsp. ground cumin
- 1⁄4 tsp. ground cinnamon
- 3 cloves garlic, smashed
- 2 whole cloves
- 2 oz. Mexican chocolate, such as Ibarra, roughly chopped
- 1⁄4 small yellow onion, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. canola oil
- 2 lb. boneless pork shoulder, cut into 1″ chunks
- Heat chiles in a 12″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.
- Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.
- Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.