Hoo! This was good! A classic New Mexico dish! I read where it is good as a breakfast with a fried egg on top....will try that tomorrow!


•4 lbs of pork shoulder, fat trimmed, and cut into cubes or larger chunks
•20-30 dried New Mexico chili peppers, or guajillo chilies
•2 tbsp of olive oil
•8 cloves of garlic, chopped
•2 large onions, chopped
•generous pinch of salt
•generous pinch of pepper
•1/2 tbsp Mexican Oregano
•3-4 cups of chicken stock

Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes.

Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours.

I used New Mexico chilis!

Get all the players ready!

Lookin and smellin good!

Hey Bubba, there is rice here!