Ingredients:
2 kg of pork, cut into cubes
1/2 tablespoon of salt
3 cloves of garlic
2 cups of water
2 oranges
2 bay leaves
Sauce:
12 guajillo chiles
3 ancho chiles (dried poblanos)
1/2 onion, sliced
3 cloves of garlic
1 sliced bolillo
3 tablespoons of oil
2 cups of water
1 bar of Abuelita chocolate
3 tablespoons of sugar (preferably piloncillo)
1/2 teaspoon of pepper
1/2 teaspoon of cloves
1 small piece of cinnamon
1 teaspoon of salt
4 tablespoons of seasoned meat of your choice
2 cups of water
Instructions:
1.-In a container, season the meat with salt, chopped garlic and let it rest in the refrigerator for at least an hour. Then, place it in a pan with water and whole garlic, cover and cook over medium heat for an hour, stirring occasionally.
2.-While the meat is cooking, prepare the sauce. Remove the stems from the chiles, wash them and dry them well.
3.-In a frying pan, heat oil and fry the onion slices, cinnamon and garlic. Set aside.
4.-Fry the bolillo slices and set aside.
5.-Add more oil to the pan and brown the chiles quickly, avoiding burning. Then, add water, cover and cook for about 5 minutes to soften the chiles. Set aside.
6.-After cooking the meat, add the juice from the oranges, the peel of one of them, the bay leaves and sugar. Continue cooking until the meat browns in its own fat.
7.-In a blender, mix the garlic, cloves, peppers, cinnamon and chiles with their cooking water. Strain the sauce and grind again. Blend the bolillo with water and strain. Add this sauce to the semi-brown meat along with the chocolate and salt. Cook over low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed.
8.-If the sauce is too thick, add a little water and boil for another 3 minutes. Serve hot and accompany with red rice and freshly made tortillas. Enjoy!