Carne Adovada

Directions

1. 1
   Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds.
2. 2
   Feel free to cut a slit into each chili if it helps removing the seeds.
3. 3
   Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes.
4. 4
   During this time, get a large skillet out and warm the olive oil on medium heat.
5. 5
   Take a small batch of the pork shoulder chunks and brown each side, roughly 2-3 minutes per side.
6. 6
   Do this for all of the pork, adding more oil if necessary.
7. 7
   Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot.
8. 8
   Once all of the pork has been cooked, toss the onions, garlic, oregano, and salt and pepper into the skillet, and cook for about 5 minutes.
9. 9
   Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in.
10. 10
    Add in the onion and garlic mixture, and the chicken stock.
11. 11
    Blend until you have a nice sauce, with everything being pureed.
12. 12
    You should have a nice smooth sauce.
13. 13
    Add this sauce to the slow cooker or large pot, making sure that the pork is covered.
14. 14
    Cook this for about 3 hours on medium to low heat, on the stove, or go low and slow in the slow cooker for 6-8 hours.
15. 15
    You are ready to serve this up.
16. 16
    I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper.
17. 17
    However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.