Chanclas Poblanas

Place 500g pork shoulder in a pot with 5g salt and enough water to cover. Bring to a boil, then reduce heat and simmer until very tender, about 60-90 minutes. Remove pork shoulder, reserving cooking liquid. Once cool enough to handle, shred the pork shoulder using two forks.

Remove stems and seeds from 50g dried Guajillo chiles and 30g dried Ancho chiles. Lightly toast the dried Guajillo chiles and dried Ancho chiles in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes until soft.

While chiles rehydrate, roughly chop 100g white onion and 200g Roma tomatoes. Peel 20g garlic cloves.