SHREDDED PORK IN RED CHILI

Shredded Pork in Red Chili image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 20

4 dried ancho chiles
4 dried guajillo chiles
4 dried mulato chiles
1 chipotle chile
8 garlic cloves, unpeeled
4 1/2 cups boiling water
1 can (28 ounces) whole peeled tomatoes
1 1/2 cups warm water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 teaspoon cider vinegar
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
1 small onion, finely chopped
1 1/2 cups 1/2-inch-cubed peeled yuca
1 cup dried red kidney beans, soaked in water overnight
Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)

Steps:

Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly.
Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water.
Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste.
Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate.
Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired.