Made this dish the other day. Easy to make and quite tasty. Good chile flavor, but not really spicy.
Chile-Seasoned Pot-Roasted Pork (Rick Bayless)
(makes 6 servings as an entree or ~20 tacos)
2 dried ancho chilies, stemmed & seeded
4 dried guajillo chilies, stemmed & seeded (note: I used dried New Mexico chilies)
2 bay leaves
2 T cider vinegar
½ small white onion, roughly chopped
2 garlic cloves, peeled & chopped
1 t mixed dried herbs (such as marjoram, thyme, Mexican oregano)
¼ t ground all spice
¼ t ground cloves
1½ T lard or vegetable oil
½ t salt
3 lbs boneless pork shoulder
Preheat oven to 325. Place chilies in small bowl & add hot water to cover; let stand 30 min; drain, reserving 2/3 C of liquid; transfer chilies & reserved liquid to blender; break up bay leaves & add to blender along with herb & spice mixtures, onion, garlic, and vinegar; process to a smooth paste, then press through a sieve into a small bowl; discard retained solids; place a large dutch oven on stovetop over med high heat; add lard or oil, then add chili puree; cook for 5 min; puree should darken & thicken to a paste; remove from heat and season with salt.
If pork shoulder is really large, cut into slabs ~3” thick; lay meat into pot and make sure it gets covered with the paste on all sides; pour ½ C water around the meat, cover tightly, and place in oven; baste every 30 min; after ~2½ hrs the meat should be fork tender; if all the liquid evaporates, add water as needed; allow to stand, covered, for 20-30 min prior to serving.
Bayless serves this on romaine lettuce leaves with onion & radish slices on top; refried beans and a salad are also recommended. You can also shred the meat and use it to fill tacos. I served it with a thrown-together rice dish and sliced avocado.
My rice dish consisted of 2 C leftover white rice, ½ C pico de gallo, & 3 T of the chili braising liquid from the pork shoulder.