Chilorio Chata-Style

Name: Chilorio Chata-Style
Ingredients: To cook the pork:; 1/2 onion; 2 bay leaves; 2 cloves garlic; 1 3/4 lbs pork shoulder or up to 2.2 lbs (800 g to 1 kg); For the marinade:; 1/2 tablespoon ground cumin; 1/2 tablespoon ground black pepper (whole peppercorns can be used); 1/2 tablespoon dried oregano; 1 whole clove; 3 large garlic cloves; 1 small piece cinnamon stick (see photo); 1 splash vinegar (see photo); 1 chicken bouillon cube; Salt to taste; 1 dried ancho chile; 3-4 dried pasilla chiles; As needed, pork lard (I used oil instead)

Hilda Lucero Garcia Segura @Taty_32

My recipe got deleted twice and I really don't feel like rewriting the introduction.

Hilda Lucero Garcia Segura @Taty_32

My recipe got deleted twice and I really don't feel like rewriting the introduction.

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Ingredients

To cook the pork:
1/2onion
2bay leaves
2 clovesgarlic
1 3/4 lbspork shoulder or up to 2.2 lbs (800 g to 1 kg)
For the marinade:
1/2 tablespoonground cumin
1/2 tablespoonground black pepper (whole peppercorns can be used)
1/2 tablespoondried oregano
1whole clove
3large garlic cloves
1small piece cinnamon stick (see photo)
1 splashvinegar (see photo)
1chicken bouillon cube
Salt to taste
1dried ancho chile
3-4dried pasilla chiles
To fry the pork:
As needed, pork lard (I used oil instead)

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Steps

1

Cook the pork with the two garlic cloves, bay leaves, onion, and salt to taste.
2

Soften the dried chiles in hot water, starting with the ancho chile.
3

Next, soften the pasilla chiles.
4

Once the chiles are soft, transfer them to a blender along with the spices and garlic. Add a little extra water if needed so the mixture isn't too thick.
5

Use just a small piece of cinnamon; you don't need much.
6

Add just a splash of vinegar, less than half a shot glass.
7

Shred the cooked pork and fry it, preferably in pork lard. I used oil because I didn't have lard, but it's said to taste better with lard.
8

Add the strained marinade to the pork and a little water if needed. Mix well and cook for 5 more minutes. Taste and adjust salt if needed, and it's ready!