Ingredients
-pork shoulder
-bag of dried ancho chili about 8 to 9 (may substitute with pasilla, gaujillo, chile negro)
4 garlic cloves
olive oil 1/4 cup
-whole onion
salt to taste
-pepper to taste
-2 to 3 tablespoons of whole cumin seeds
Preparation
steam ancho chilis in 1 to 2 cups water still hydrated. blend all ingredients with enough water to make a paste. In larger baking pan coat the entire pork shoulder then cover with foil. bake slow in oven at 275 or 320 degrees for 4 to 7 hours
