Begin by preparing the chiles. Remove the stems and seeds from the Dried Ancho chiles and Dried Guajillo chiles. Place them in a bowl and cover with very hot water. Let them rehydrate for 20-30 minutes until soft. Reserve some of the soaking liquid.
2
While the chiles rehydrate, cut the Pork shoulder into 3-4 cm cubes and season generously with Salt.
3
In a small dry pan, lightly toast the Cumin seeds, Mexican oregano, Black peppercorns, and Cloves over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them.
