This is how it's done:
Take 5 dried anchos, 2 dried pasillas, and 2 dried guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!
Cover chilies with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chilies and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder (or what you have on hand) into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up 6 to 8 cloves of garlic and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (in a pinch you can use dried herbs) (Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
I still don't have my photo where I need them to be, but I promise I will get this all together soon or later.
We just got back from a lovely vacation to the Oregon Coast and a great visit with very good friends. Were looking forward to going again soon sometime after the holidays.
Halloween marks the beginning of the holiday season, so there will be a flurry of activity for me and mine. I will try and post, but I can't promise anything.
