- 6 tablespoons extra virgin olive oil (EVOO), divided
- 2 1/2 pounds pork shoulder
- Freshly ground pepper
- 2 medium yellow onion, 1 quartered, 1 finely chopped, divided
- 1 large carrot, peeled
- 6 cloves garlic, 2 left whole, 4 finely chopped, divided
- 1 sachet of rosemary, thyme, parsley, oregano, sage and bay leaves
- 1 large lemon, halved
- 2 cups water
- 3-4 ancho chili peppers, stemmed and seeded
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon dried oregano
- 1 large fresh bay leaf
- 1 cinnamon stick
- 1 can petite diced tomatoes or tomatoes with chilies (15 ounces)
- Toasted sesame seeds, cilantro, jalapeños and red onion, for garnish
Heat 2 tablespoons of EVOO in a Dutch oven over high heat.
Season the pork liberally with salt and pepper. Place the pork into a pot and brown on all sides. Remove and reserve.
Into the same pot, add 2 more tablespoons EVOO, if needed. Add the quartered onion, carrot and whole garlic cloves and cook until soft. Put the pork back into the pot and fill with enough water to cover the meat. Add the lemon and herb sachet. Cook over medium heat for 1 1/2-2 hours, until the pork is cooked through.
Remove the pork and strain the braising liquid back into the pot. Add the anchos and cook over medium heat to soften. Puree the liquid in a food processor and reserve. Shred the pork using two forks.
In a large sauté pan, heat the remaining 2 tablespoons EVOO and sauté the chopped onion and chopped garlic. Add the salt, pepper, cocoa powder, cumin, coriander and oregano. When the onions and garlic are soft, add the shredded pork, 2 cups ancho puree, bay leaf, cinnamon stick and tomatoes. Cook over medium heat until simmering and reduce until thick, like a stew.
Garnish with toasted sesame seeds, cilantro, jalapeños and red onion. Serve with rice or warm flour tortillas.