• 4 whole dried Ancho chilies
• 4 whole dried Pasilla chilies
• 1 quart chicken stock
• 1 cup frozen OJ concentrate
• 1 7 ounce can chipotle chilies in adobo
• 2 Tablespoons white vinegar
• 2 Tablespoons fish oil
• 3-pound pork shoulder trimmed and cut into cubes
• 2 Tablespoon vegetable oil
• 2 onions
• 2 Tablespoons minced fresh garlic
• 2 teaspoons dried oregano
• 3 bay leaves
• Salt and pepper to taste
1. De-seed and trim off the stems of the dried chilies.
2. Over medium heat, place the chilies in a large Dutch oven or stock pot and toast until fragrant, stirring frequently, until slightly darkened-about 5 minutes.
3. Add the chicken stock, orange juice, chipotles, vinegar, and fish stock and bring to a boil then reduce to a simmer
4. Cook on simmer for about 15 minutes until the chilies are completely soft.
5. Remove the sauce and cool-then blend into a smooth puree.
6. Add the vegetable oil to the pot and heat. Add the diced pork and stir well. Add the onions, garlic. After onions have softened a bit, add the oregano and cumin. Continue to stir.
7. Add the pureed chili mixture to the pot, add the bay leaves and bring to a boil.
8. Reduce to a simmer, then cover and cook for about 2 hours, stirring frequently.
9. The sauce should be thick as a ketchup when it is finished, and the pork tender-season to taste with salt and pepper.
Serve with tortillas. Cilantro, limes, and radishes.
Cool properly and store in refrigerator for up to a week in an airtight container.