Adobo de puerco

Cut the Pork shoulder into 4-5 cm cubes. Season generously with Salt.

In a large pot or Dutch oven, melt the Lard over medium-high heat. Brown the Pork shoulder cubes in batches until golden on all sides. Remove the Pork shoulder and set aside.

Remove stems and seeds from the Ancho chiles, Guajillo chiles, and Pasilla chiles. Briefly toast the Ancho chiles, Guajillo chiles, and Pasilla chiles in the same pot over medium heat for 30-60 seconds per side until fragrant, being careful not to burn them.