- 2 pounds of pork with a little fat cut into small cubes
- 4 tbs. of cooking oil or lard
- Water as needed
For the sauce;
- 4 ancho chiles
- 4 guajillo Peppers
- ½ of an avocado pit (seed)
- 4 garlic cloves
- 5 peppercorns
- 1 tsp. dried Mexican oregano
- 3 cloves
- 3 bay leaves
- ½ tsp. cumin seeds
- ½ inch of a cinnamon stick
- ½ teaspoon thyme
- Salt as necessary
In a heavy pot cover the pork with water, and cook over medium/high heat until the meat is tender and water has evaporated. This will take about 30 minutes. The meat will start browning. Add the oil or lard and stir fry it until the meat is just browned and tender.
While the pork is cooking, use your kitchen scissors to slit open the chiles, remove the seeds, veins, and then lightly toast the chilies on a warm skillet, but do not allow them to burn. Cover with hot water and leave to soak for about 20 minutes. Drain thoroughly, reserving the water used.
Put ¾ cups of water into the blender, a few of the chilies, garlic, cumin, oregano, peppercorns, bay leaves, cloves, thyme, cinnamon and a ½ avocado seed and blend for at least 1 minute. Add a ½ cup of water and blend for a few more seconds to mix thoroughly. Add the rest of the chilies a little at a time and blend until smooth adding more water as needed to mix thoroughly.
Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat and stir frequently to prevent sticking. Add more water as needed, salt to taste, and keep stirring until the sauce thickens to the consistency of thick gravy, this will take about 15 minutes.
Serve with white rice and corn tortillas
Note: I usually grind spices using a coffee grinder as shown in the pictures. A molcajete or mortar will also do the job but using the coffe grinder is faster.
Grinding the herbs and spices.
The final result, a powder like texture with a delicious aroma.