Guisado de Puerco Rojo

Cut the Pork shoulder into 3-4 cm cubes. Season the Pork shoulder generously with Salt and Black pepper.

Heat Lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the Pork shoulder in batches and sear until browned on all sides. Remove the seared Pork shoulder and set aside.

Remove stems and seeds from Dried Ancho chiles and Dried Guajillo chiles. Toast the chiles lightly in a dry pan for 30 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.