Chamorro adobado

Carefully clean the Pork shanks, removing any excess fat or hair. Season generously with Fine sea salt.

Remove stems and seeds from Chile Ancho, Chile Guajillo, and Chile Pasilla. Lightly toast the dried chiles on a dry comal or skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them.

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened. Drain the chiles, reserving some of the soaking liquid.