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1
Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes.
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2
Remove from the pan and let cool.
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3
Using a spice grinder, grind the seeds into a fine powder; set aside.
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4
Rinse the chiles in water and pat them dry with paper towels.
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5
Place half of the chiles in the large frying or cast iron pan and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes.
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6
Transfer to a cutting board and repeat with the remaining chiles.
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7
When theyre cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.
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8
Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat.
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9
Reduce the heat to low and simmer until softened, about 5 minutes.
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10
Remove the pan from the heat and let the chiles cool slightly in the cooking liquid, about 30 minutes.
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11
Using a slotted spoon, transfer the chiles to a blender.
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12
Add 1 cup of the cooking liquid and blend until smooth; set aside.
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13
Heat the lard or oil in a large frying pan over medium heat until shimmering.
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14
Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes.
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15
Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile puree, season with salt, and stir to combine.
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16
Cook, stirring occasionally, until the flavors start to meld, about 5 minutes.
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17
Remove from the heat and let cool to room temperature.
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18
Meanwhile, heat the oven to 350 degrees F and arrange a rack in the lower third.
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19
Rinse the pork and pat it dry.
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20
Generously season the roast all over with salt and pepper and place it in a roasting pan or Dutch oven.
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21
(The roast can be cut into large pieces if it doesnt fit easily in the pan.)
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22
Pour the cooled chile sauce over the pork and spread it all over to coat the meat.
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23
Cover the pan tightly with foil or a lid.
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24
Roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.
