Soak the dried chiles in hot water until soft. Once ready, blend them with the spices, vinegar, and garlic. You can add 1 cup of water.

Tip: Before adding the meat to the pot, rub the inside of the slow cooker with pork lard. This adds great flavor and helps prevent sticking.

Chop the vegetables (tomato, onion, pepper) and cut the pork into large cubes. Add a layer of meat, then vegetables, and mix in the mustard, mayonnaise, and strained chile sauce.

Mix well and cook. This recipe is made in a slow cooker, but you can also cook it on the stovetop over very low heat.

Once the meat is cooked, add the potatoes and drained olives. Check the salt, cook for one more hour, and it's ready.

I served it with brothy beans and delicious guacamole (it's often served with cold pasta salad, recipe already published).