Asado de Puerco: Mexican Pork Stew with Guajillo Chiles

Combine pork, water, and a pinch of salt in a Dutch oven over medium heat. Place the pot on the stovetop and bring to a gentle simmer, allowing the ingredients to meld together for 20 minutes, stirring every 5 minutes. Remove the lid and increase the heat to medium-high, continuing to cook until the water has evaporated, 2-3 minutes. Continue cooking until the pork is nicely browned in its own fat, taking an additional 15-20 minutes.

In a separate pan, rehydrate dried chile peppers by placing them in a skillet over low heat just until they begin to soften. Transfer the chiles to a bowl of hot water and let them soak for 20 minutes.

Transfer the pork to a plate, leaving all the flavorful juices and drippings in the Dutch oven.

Drain the rehydrated chile peppers and reserve their soaking water. Combine the softened chiles with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds in a blender. Pour in 1 cup of the reserved soaking water and blend until everything is well combined. Add another 1 cup of soaking water, a pinch of salt, and blend until the mixture is smooth and creamy.

Return the Dutch oven to medium heat and carefully add the blended chile mixture, taking care not to splash it. Scrape up any browned bits from the bottom of the pot with a spoon. Bring the mixture to a boil, then add the pork and any accumulated juices.

Reduce the heat and cover the pot partially, leaving about 1 inch of space uncovered. Simmer gently, stirring occasionally, until the sauce has thickened to your liking and reached the desired consistency, 15-20 minutes.