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1
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds.
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2
Feel free to cut a slit into each chili if it helps removing the seeds.
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3
Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes.
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4
During this time, get a large skillet out and warm the olive oil on medium heat.
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5
Take a small batch of the pork shoulder chunks and brown each side, roughly 2-3 minutes per side.
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6
Do this for all of the pork, adding more oil if necessary.
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7
Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot.
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8
Once all of the pork has been cooked, toss the onions, garlic, oregano, and salt and pepper into the skillet, and cook for about 5 minutes.
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9
Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in.
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10
Add in the onion and garlic mixture, and the chicken stock.
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11
Blend until you have a nice sauce, with everything being pureed.
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12
You should have a nice smooth sauce.
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13
Add this sauce to the slow cooker or large pot, making sure that the pork is covered.
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14
Cook this for about 3 hours on medium to low heat, on the stove, or go low and slow in the slow cooker for 6-8 hours.
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15
You are ready to serve this up.
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16
I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper.
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17
However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.
