Categories: Mexican, Pork

Ingredients

• 1 whole ancho chiles
• 1 whole pasilla chiles
• 1 cloves garlic, unpeeled
• 1 chipotles in adobo sauce
• 1/8 medium white onion, roughly chopped
• 1 tablespoons extra-virgin olive oil
• 1/2 tablespoons honey
• 1/4 tablespoon cider vinegar
• Kosher salt
• 1/2 teaspoons dried oregano, preferably Mexican
• 2 cups low-sodium chicken broth
• 1/2 pounds boneless pork shoulder (untrimmed), cut into chunks
• Freshly ground pepper
• 1 bay leaves
• 1/2 cinnamon stick
• Corn tortillas, warmed, for serving
• Assorted taco toppings, for garnish

Directions

1. Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

3. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

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