• Rustic Italian
• 5 Anchos
• 2 Pasillas
• 2 Guajillos
• 8 cups of boiling chicken stock
• 2 pounds of boneless pork shoulder into ½” pieces
• Salt
• Pepper
• Vegetable Oil
• 6 garlic cloves
• Two bay leaves
• Tablespoon of ground cumin
• 2 teaspoons of chopped fresh sage
• Teaspoons of chopped fresh oregano

• Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds.
• Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!
• Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender.
• Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
• Cut 2 pounds of boneless pork shoulder into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.
• Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it).
• Stir that around for about a minute, or until very fragrant.
• Add in 5 cups of chicken stock and simmer uncovered for about an hour.
• Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.