Ingredients

• 4 dried ancho chiles, seeded and stemmed
• 4 cups chicken stock
• 3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing
• Salt and pepper
• 2 to 3 tablespoons olive or vegetable oil
• 6 to 8 cloves garlic, smashed from skins
• 3 to 4 medium carrots, chopped
• 2 large fresh bay leaves or dried pimento leaves
• 2 onions, chopped
• 1 jalapeno pepper, chopped
• 1 teaspoon ground cumin
• Pinch ground cloves
• Small piece cinnamon stick
• 2 limes, juiced
• One 28- to 32-ounce can plum tomatoes
• Handful fresh cilantro leaves, chopped
• Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers

Instructions

1. Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.
2. Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.
3. Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.
4. Reheat over medium heat. Serve with rice and jalapenos.