This recipe comes from my neighbor, Marina. She and her family are from El Paso. This is their version. It differs around the state.
BTW, please pray from them. We gave them some Spanish and English tracts a while back. Thanks.
15 dried ancho chiles, they need to be leathery, not brittle
boiling water, a quart or so, enough to cover the chiles
1 1/2 t. salt
3-4 cloves garlic, chopped
Remove seeds and stems from anchos. Dissolve salt in water. Place chiles and garlic in a glass or plastic container and cover with water. Weigh them down with a plate. Allow them to soak overnight. Drain well. The water is very bitter. Place in a blender or processor with 1/2 c. fresh water. Puree until smooth. Set aside.
4 lbs. boneless pork stew meat (pork shoulder cut into 1" cubes)
1/4 c. l.a.r.d , bacon fat will do just fine though
1 medium head garlic, 10 cloves, crushed
1 medium white onion, diced
1 1/2 c. chicken stock
1 bunch cilantro, chopped, leave some of the stem, adds flavor
1 1/2 t. Mexican oregano
salt and pepper
In a heavy pot, brown onion over med. heat in 1 T. of the fat. Add garlic and saute 2-3 more minutes stirring constantly. Add chile puree, chicken stock, cilantro, and oregano. Stir well. Bring to a low boil and turn heat to low. Simmer.
Salt and pepper the pork. In a dutch oven, brown pork in batches in the remaining fat. Add chile sauce to browned pork. Simmer covered on low for 2 1/2 to 3 hours stirring occasionally. Salt to taste.
Serve on flour tortillas with lots of cotija cheese.