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1
Get your meat started before the rice. Preheat oven to 400 degrees. Wrap your whole garlic head, minus 1/4 inch of the top, in a foil packet. Drizzle some olive oil in and close almost completely, with a little opening at the top. Pop into the oven for about 40 minutes.Remove and let cool. Squeeze the sweet garlic out and set aside for the meat.
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2
To begin preparing the chili peppers, heat a saute pan over high heat. Add the Ancho and New Mexico chilies to the pan and toast until the skin is charred and bubbled, about 5 minutes. Remove from heat and give a rough chop. Place in a bowl and cover with 3 cups boiling water. Cover bowl with a kitchen towel.
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3
In a large dutch oven, heat olive oil over medium heat. Add onions, cumin seeds, caraway seeds, coriander, salt and pepper. Cook for 5 minutes, until onions soften. Add chopped garlic and cook for another 3 minutes. Transfer to a food processor. Add chilies and their liquid, salt and pepper to the food processor and pulse until smooth.
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4
Head the dutch oven over high heat. Add olive oil, pork, and some additional spices (same mix as before), and brown pork on each side, about 7 minutes. Pour the chili mixture over the pork. Add tomatoes, roasted garlic paste, salt and pepper and bring to a boil. Lower to a simmer and let cook for 1.5 hours. The sauce will thicken up quite a bit, and the pork will be melt-in-your-mouth delicious. Don't serve without the fantastic rice recipe below.
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5
Combine rice, chicken broth and 2 tbsp butter in a sauce pan. Bring to a boil. Reduce to a simmer and cover. Cook for 50 minutes, or until rice is cooked through.
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6
In a separate saute pan, heat additional 2 tbsp butter over low heat, and add jalapenos. Cook until jalapeno is infused in the butter, about 5 minutes.
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7
Remove rice from heat and fluff with a fork. Add jalapeno butter, cilantro, salt and pepper. Combine and serve with pork.
