Three-meat stew

Begin by preparing the Ancho chiles and Guajillo chiles. Heat a dry comal or skillet over medium heat and toast the Ancho chiles and Guajillo chiles for 30 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.

While the chiles rehydrate, prepare the meats. Season the Beef chuck roast, Pork shoulder, and Chicken thighs generously with a portion of the Salt and Black pepper.

In a large heavy-bottomed pot or Dutch oven, melt the Lard over medium-high heat. Sear the Beef chuck roast and Pork shoulder in batches until browned on all sides. Remove the seared meats and set aside. Sear the Chicken thighs until lightly browned, then remove and set aside.