6 to 9 chile peppers, roasted, seeded and deveined
2 c. water
1 c. white (or cider) vinegar
2 to 4 large cloves garlic
1/2 large onion
1 Tbsp. fresh oregano
salt, to taste
3 lbs. boneless pork roast (shoulder, butt or loin)
1 Tbsp. oil (Kari recommends a mild olive oil)
Bring the chiles and water to a boil. Remove from heat; cool slightly. Puree the chiles and 2 cups cooking liquid with the vinegar, garlic, onion, oregano and salt to taste.
Pierce the pork all over with a kitchen fork. Brown it in hot oil in a casserole or Dutch oven. Pour the chile puree over the pork. Cover and roast in a 375 degree oven for 1 hour. Turn the roast, piercing it again with a fork;
re-cover and turn the oven heat back to 300 degrees. The best texture and flavor is achieved by continuing to roast for 2-3 more hours at this low heat.
Check the roast every 20 minutes or so, turning as needed. When the meat is ready to use, it should fall
apart as you run a large fork through it. The meat is excellent rolled in corn or flour tortillas, or piled on a bun.
Second-Day Stew: Using leftover roast, heat first in a large pot before adding fresh vegetables of your choice such as corn shucked from the cob, diced tomatoes, tomatillos, chopped onion, and/or green beans. Let
simmer until vegetables are done and stock is thick and savory. Add ground cumin and fresh black pepper to taste. This is delicious over polenta.