Active Time

　　1 hr

　　Total Time

　　2 1D2 hr

　　Carne de Puerco con Chile Guajillo

　　To bring out pork's flavor, try the classic Mexican technique used in this recipe: First simmer the meat, then fry it in its own rich fat. Don't be alarmed by the amount of chiles in the sauce, as mild guajillos simply lend flavor and body.

　　

Ingredients

Makes 6 servings

　　

For pork

2 lb fatty boneless pork shoulder, cut into 2-inch pieces

　　6 cups water

　　1 tablespoon salt

　　2 garlic cloves, peeled and smashed

　　

For sauce

1 1/3 lb fresh tomatillos (12 medium), husks discarded and tomatillos rinsed

　　5 oz dried guajillo chiles (18 to 20), wiped clean (available at Latino markets, supermarkets, and at Kitchen Market; kitchenmarket.com; 888-468-4433)

　　1/2 teaspoon salt

　　1 teaspoon dried Mexican oregano, crumbled

　　Accompaniments: corn tortillas, warmed; cooked black beans

　　

Special Equipment

a comal or dry large heavy skillet (not nonstick)

　　

Cook pork:

Step 1

Put pork, water, salt, and garlic in a 5- to 6-quart wide heavy pot and bring to a boil, skimming froth. Reduce heat and simmer, uncovered, stirring occasionally, until all of water is evaporated, 1-1/2 to 2 hours, then continue to cook, allowing pork to fry in its own fat, turning occasionally, until browned, 5 to 10 minutes. Remove from heat.

　　

Make sauce while pork simmers:

Step 2

Cover whole tomatillos with water in a 2- to 3-quart saucepan and simmer, uncovered, turning over occasionally, until tender, 10 to 20 minutes.

　　

Step 3

While tomatillos simmer, heat comal over moderate heat until hot, 2 to 3 minutes.

　　

Step 4

Toast chiles, 2 or 3 at a time, pressing each with tongs and turning once, until color changes slightly (some will inflate), about 10 seconds per batch. Transfer as toasted to a bowl.

　　

Step 5

Open chiles (wear protective gloves), discarding stems and seed cluster, then tear chiles into large pieces and put into a large bowl.

　　

Step 6

Transfer tomatillos to a blender with a slotted spoon, then add 2 cups tomatillo-cooking water (if blender is too full, blend in batches), reserving remainder. Add chile pieces and salt and blend until very smooth, about 2 minutes (use caution when blending hot liquids).

　　

Heat sauce with pork:

Step 7

Add puree to browned pork in pot and bring to a simmer over moderate heat, stirring and scraping up brown bits from bottom of pot. Add oregano and simmer, uncovered, stirring occasionally and adding more tomatillo-cooking liquid or water if sauce becomes too thick, 10 minutes.

　　Cooks' note:

　　Pork (with sauce) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over moderately low heat, stirring occasionally and adding more liquid if necessary.