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1
Heat the dried peppers in a pot.
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2
Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes.
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3
Seed the peppers.
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4
Puree the chipotle in adobo sauce in a food processor.
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5
Remove all but about 2 round tablespoons to a plastic bag and freeze for another use.
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6
Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon.
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7
Puree until smooth.
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8
Meanwhile, sprinkle the pork with salt and pepper.
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9
Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove.
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10
Add another turn-of-the-pan of oil, onions and garlic and stir to soften.
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11
Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork.
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12
Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
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13
Remove the pork, cool to handle, shred and return to the sauce.
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14
Bring back to a simmer and reduce to thicken, 15 minutes.
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15
For a make-ahead meal, remove from the heat, cool and cover, store in the fridge.
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16
Reheat over medium heat, stirring frequently.
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17
To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
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18
Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot.
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19
Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt.
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20
Whisk constantly for 15 minutes.
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21
Remove from the heat and stir in the butter.
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22
Place the pork in a casserole or individual ovenproof bowls.
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23
Top with cornmeal about 1-inch thick and sprinkle with the cheese.
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24
Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
