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1
Spread the potatoes over the bottom of a slow cooker and top with the pork.
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2
Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
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3
Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 1/2 tsp salt and 1 1/2 cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
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4
Set the lid in place and slow cook on high for 6 hours.
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5
Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
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6
Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
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7
Variations:
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8
Pork and Potatoes al Guajillo as a Soft Taco Filling:
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9
Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
