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1
Stem and seed the chile pods and chiles arbol.
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2
Slit them open with kitchen scissors and shake out as many seeds as possible.
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3
Rinse under cold running water.
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4
Snip into 1-inch pieces.
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5
Bring the water to a boil and pour it over the chile pieces in a medium heatproof bowl.
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6
Cover with plastic wrap and let stand, stirring once or twice until cool.
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7
With a slotted spoon, transfer the chile pieces to a blender or food processor.
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8
Process briefly, scraping down the sides.
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9
Add some of the soaking water and process again, continuing to scrape down the sides.
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10
Continue adding water until all used up and the puree is smooth.
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11
Transfer the puree to strainer set over a bowl.
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12
Add a couple of tablespoons of hot tap water to the blender, rinsing the blades and the inside, then pour the residue into the strainer.
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13
Force the puree through the strainer with a stiff spatula, discarding any seeds or tough bits of skin left behind.
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14
Position a rack in the lower third of the oven and preheat to 350 degrees.
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15
Lay the pork, fat side up, in a heavy, 8-quart Dutch oven.
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16
Scatter the onion and garlic slices over the roast.
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17
Pour the chile puree and chicken broth over the roast.
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18
Add enough water (if needed) to cover the roast half way up the side.
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19
Stir in the oregano, cumin and salt.
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20
Set the Dutch oven over medium heat, cover, and bring the liquid to a simmer.
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21
Then put the roast in the oven and cook it covered for about 4-5 hours, or until the meat is very tender.
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22
Cool the pork in its braising liquid (in the Dutch oven) set on a rack to room temperature.
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23
Transfer the roast to a cutting board, trim away any fat, and remove the bone.
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24
Using the tines of two forks, one held in each hand, in a downward pulling motion, shred the pork.
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25
Strain and degrease the broth.
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26
It can be used to moisten the pork for tamales, tacos, etc.
