Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of boneless pork shoulder into 2-inch cubes and season generously with 1.5 teaspoons of fine sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the pork cubes in batches for 3-4 minutes per side until deeply golden, transferring them to a plate as they are done.

3. 3

   In a separate bowl, soak 6 dried guajillo chiles and 3 dried ancho chiles, stemmed and seeded, in hot water for 20 minutes until softened, then drain.

4. 4

   Blend the rehydrated chiles with 2 medium Roma tomatoes, 1 small white onion, 4 cloves of garlic, 8 lightly crushed whole green cardamom pods, 1 teaspoon of ground cumin, 1 teaspoon of dried Mexican oregano, and 2 tablespoons of apple cider vinegar until a smooth adobo paste forms.

5. 5

   Return the seared pork to the Dutch oven, pour the adobo paste over the pork, add 4 cups of low-sodium chicken broth, and stir to combine thoroughly.

6. 6

   Bring the mixture to a gentle simmer, cover the Dutch oven tightly, and braise in a preheated 300°F (150°C) oven for 2.5 hours, or until the pork is fork-tender.

7. 7

   Carefully remove the pork from the Dutch oven, shred it using two forks, then return the shredded pork to the sauce and stir to coat thoroughly before serving.