11 Mar 2007 04:50 pm
2 lb pork shoulder, cut into 2” cubes
8 garlic cloves
1/2 white onion, thinly sliced
1 tsp crushed Mexican oregano
1/4 cup condensed milk
8 guajillo peppers, toasted and soaked
10 arbol chiles, toasted and soaked
4 garlic cloves
3/4 tsp whole cumin, toasted
1/4 tsp black peppercorns
2 cups water
6 cups pinto beans (beans & broth), cooked
2 oz bacon, diced into 1/4 inch pieces
1/2 cup onion, diced
pico de gallo
In a clean coffee grinder, blend cumin, black peppercorns and cloves. Place into a blender with chiles, 8 garlic cloves, and 1 cup water. Blend until very smooth.
In a pot or deep skillet, mix pork pieces with remaining cloves of garlic, onion, oregano, orange, condensed milk, 2 cups water and 2 tsp salt. Bring to a boil, then lower heat to simmer. Cook 45 minutes to 1 hour, until meat is tender and golden brown. Add water as necessary to keep meat from burning, but allow water to fully evaporate during the final 20 – 25 minutes of cooking so that pork is frying in its own fat.
Remove the orange and discard. Add the cooked pinto beans and guajillo chile mixture and continue cooking over low heat, stirring occasionally.
In a separate sauté pan, cook the bacon until crispy and brown. Add the chopped onion and cook for 2 minutes, until onion begins to soften. Add bacon & onion to the pot with the pork. Season with salt and cook for 20 minutes longer.