Pork Chileajo

Cut the Pork shoulder into 3-4 cm cubes. Place the Pork shoulder in a large pot with 10 grams of Salt and 1000 grams of Water. Bring to a boil, then reduce heat and simmer until the Pork shoulder is tender, about 60-90 minutes. Reserve the cooking liquid.

While the pork cooks, remove stems and seeds from the Dried Guajillo chiles and Dried Ancho chiles. Lightly toast the Dried Guajillo chiles and Dried Ancho chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Place the toasted Dried Guajillo chiles and Dried Ancho chiles in a bowl and cover with 500 grams of hot Water. Let them rehydrate for 20 minutes until soft.