Martín Limas’s recipes appear each week in Viva Colorado and his show, “La Cocina de Martín” airs on La Buena Onda 1150-AM. Serves 6.
Ingredients
3 tablespoons oil
6 dried cascabel chiles, rinsed
6 dried ancho chiles, rinsed
1 quart water
14 garlic cloves
1 teaspoon cumin
1 teaspoon oregano
1/2 cup vinegar
2 pounds pork shoulder
Salt
Directions
Heat oil in a large frying pan and fry chiles 5 minutes over medium heat. Meanwhile, bring water to boil in a medium pan. Remove chiles from oil and transfer to boiling water. Cook 10-15 minutes. Let cool.
Purée chiles, water, 8 garlic cloves, cumin, oregano and vinegar in a blender.
Mash remining garlic into a paste.
Cut pork into 1-inch cubes and roll in garlic and about 1 teaspoon salt. Place in slow cooker and cook 1 1/2 hours. Remove to a skillet, add sauce, simmer 15 minutes.
