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1
Toast the dried chilies by putting them in a preheated 200 degree oven for 3 minutes; you should smell them toasting when you open the oven door.
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2
(If using canned chipotles, toast only the Ancho.)
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3
Remove the toasted chilies from the oven and open them up.
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4
Remove and discard the seeds and stems.
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5
Place the chilies in a bowl and cover with hot water.
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6
When chilies are soft (after about 15 minutes), remove them from the water and place them (or the Ancho and the canned Chipotle) in the work bowl of a food processor, along with the garlic, lard, cumin, cloves, salt, and pepper.
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7
Pulse to make a rough paste.
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8
Rub the paste all over the pork loin with your fingers.
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9
Cover the rubbed pork and refrigerate for 8 hours.
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10
Remove it from the refrigerator 1 hour before you're ready to put it in the oven.
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11
Make a bed of half the sliced onion in the clay pot.
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12
Lay the marinated pork loin over it.
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13
Cover the pork with the remaining onion.
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14
Most clay pots call for soaking the lid and then placing the entire pot, with food inside, in a cold oven before turning on the heat.
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15
Follow the instructions for your pot.
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16
In any case, the oven should be set at 300 degrees.
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17
Once the oven is hot, cook the roast for 1 hour.
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18
Do not open the pot.
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19
After an hour, remove the roast from the oven.
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20
Let it sit in its broth for 10 minutes.
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21
Slice the roast thinly and serve.
