Slice open 30g Ancho chiles and 40g Guajillo chiles to remove seeds and veins, then toast them briefly in a dry skillet.
Tatemar the 150g onion and 30g garlic cloves in a hot skillet until charred, then blend with chiles, spices, vinegar, and orange juice.
Sear the 1500g pork shoulder in 30g vegetable oil until browned on all sides in a large heavy-bottomed pot.
Sesli anlatım, porsiyon ayarı ve daha fazlası
