First, thoroughly wash the pork shanks. In a large pot, bring plenty of water to a boil. Once boiling, add the pork shanks to remove any blood or impurities. Boil for 30 minutes, then drain.

Toast the dried chiles, then soak them in boiling water. Be careful not to burn them!

Toast the spices as well.

Finally, roast the tomatoes, onion, and garlic. Once all the ingredients are ready, transfer them to a blender, add salt, and blend until very smooth. Strain the adobo sauce if needed. Pour it into a large bowl and let it cool slightly.

Add the pork shanks to the adobo marinade, cover, and refrigerate overnight or for at least 4 hours. Preheat the oven to 350°F (180°C) for 10 minutes. Grease a baking dish with pork lard, add the marinated pork shanks, cover with aluminum foil, and place in the oven. Increase the temperature to 400°F (200°C) and bake for 2 hours. Check occasionally, as oven times may vary.

When done, carefully remove from the oven and let rest for 10 minutes before serving. Serve with beans and rice.