Asado de Boda

Ingredients

• 1.5 kg (3 lb)pork shoulder — cut into large cubes
• 8dried ancho chiles — stemmed and seeded
• 4dried guajillo chiles — stemmed and seeded
• 1bolillo roll — fried, to thicken
• 60 g (2 oz)Mexican chocolate — chopped
• 1cinnamon stick
• 4whole cloves
• 2bay leaves
• 1 tbspMexican oregano
• 3 tbspwhite vinegar
• 4 tbsplard
• 1.5 L (6 cups)pork broth
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Begin by toasting 8 dried ancho chiles and 4 dried guajillo chiles on a comal over medium heat. Turn them frequently until they puff slightly and release a fragrant aroma, about 1-2 minutes per side. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak until they are soft, about 15 minutes.
2. While the chiles are soaking, char 3 medium tomatoes, 1 medium onion (quartered), and 4 cloves of garlic on the same comal. Turn them occasionally until the tomatoes are blistered, the onion is slightly blackened, and the garlic is soft and aromatic. This should take about 10 minutes.
3. Drain the soaked chiles and place them in a blender along with the charred tomatoes, onion, and garlic. Blend until you achieve a smooth adobo. If the mixture seems too thick or the skins are tough, strain the adobo through a fine-mesh sieve to remove any bits of skin.
4. In a large pot or Dutch oven, heat 4 tablespoons of lard over medium-high heat. Cut the 1.5 kg (3 lb) pork shoulder into large chunks and brown them in batches, ensuring not to overcrowd the pot. Each piece should develop a deep brown crust, which will take about 5-7 minutes per batch. Remove the browned pork and set aside.
5. Reduce the heat to medium and pour the adobo into the same pot. Allow it to fry, stirring occasionally, until it darkens and thickens slightly, about 5 minutes. This step intensifies the flavors.
6. Return the browned pork to the pot and add 1.5 L (6 cups) pork broth, 1 bolillo roll (torn into pieces), 60 g (2 oz) Mexican chocolate, 1 cinnamon stick, 4 whole cloves, 2 bay leaves, and 1 tablespoon Mexican oregano. Stir well to combine and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the pork is tender and the sauce has reduced to a thick, clinging consistency, about 1.5 to 2 hours.
7. Taste the Asado de Boda for seasoning and add 1 teaspoon fine salt if needed. Remove the cinnamon stick, cloves, and bay leaves before serving. Garnish with fresh cilantro and a squeeze of lime juice. Serve hot with warm corn tortillas, allowing everyone to enjoy the rich, inviting flavors of this Zacatecan dish.