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Chili Colorado

My mom served this with Mexican rice, beans a la charra, and flour tortillas. But just give me a bowl of Chili Colorado and a stack of homemade tortillas and I am a happy man. Thanks mom—for the greatest recipe of all time. From: bonappetit.com

5 anchos
2 pasillas
2 guajillos
3 cups of boiling chicken stock
2 pounds of boneless pork shoulder, cut into ½” pieces
salt and pepper
oil
6 garlic cloves
2 bay leaves
a tablespoon of ground cumin
a couple of teaspoons of chopped fresh sage
chopped fresh oregano (Mexican oregano if you have it)
5 cups of chicken stock

Remove the stems and seeds from the chiles. 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 chiles 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 chiles and all of the soaking liquid into a blender and purée until very smooth.

Season the pork with salt and pepper, and brown in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.

Chop garlic and throw it in the pot along with the bay leaves, cumin, sage and oregano. 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.