Chilayo

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

In a large pot, add 500 grams of Water and bring to a boil. Add the seasoned Pork shoulder and cook until tender, about 60-90 minutes. Reserve the cooking liquid (pork broth).

While the pork cooks, prepare the chiles. Remove stems and seeds from Dried Guajillo chiles, Dried Ancho chiles, and Dried Chile de Arbol. Lightly toast the Dried Guajillo chiles, Dried Ancho chiles, and Dried Chile de Arbol in a dry pan for 30 seconds per side until fragrant.