Asado de puerco – pork in red chilli and orange sauce

Ingredients for 4 portions

• 1 kgPork shoulder, in 4 cm cubes
• ≈ 1.5 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic
• 2Bay leaves
• to tasteSalt
• 5Ancho chiles
• 4Guajillo chiles
• 3 clovesGarlic, for the sauce
• 3 mlCumin
• 3Cloves
• 1 tspMexican oregano
• to tasteBlack pepper
• 1Orange, zest and juice
• 45 gMexican chocolate (table chocolate)
• 1Bay leaf, for the sauce
• 3 tbspLard

On the side

• 12Corn tortillas

Method

1. Put the pork in a large pot with the water, the piece of onion, the garlic, bay leaves and some salt. Bring to the boil and skim.
2. Cover and simmer the pork over a low heat for 50 minutes, until tender.
3. Meanwhile, remove the stems and seeds from the chillies and toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
4. Soak the chillies in hot water for 15 minutes.
5. Drain the chillies and blend until very smooth with the garlic, cumin, cloves, oregano, a little pepper, the orange zest and juice, the chocolate and 500 ml of broth from the pork.
6. Lift the pork out of the broth, keeping the broth. Heat the lard in a wide casserole over a medium-high heat and brown the pork for about 10 minutes, until golden all over.
7. Strain the chilli sauce over the pork, carefully as it spits, and let it fry for 5 minutes, stirring, until it darkens.
8. Pour in 250 ml of broth and add the bay leaf. Simmer uncovered over a low heat for 25 minutes, stirring now and then, until the sauce is thick and glossy and coats the meat. Season with salt.
9. Meanwhile, warm the tortillas in a dry frying pan.
10. Serve the pork with plenty of sauce and the warm tortillas.

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