Quote:
Originally Posted by mikeyis4dcats.
recipe?
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It’s pretty simple really.
10 lb bone in pork shoulder.
20 dried guajillo chili’s seeded
15 dried arbol chilis seeded
4-6 quarts chicken stock
Cover meat with chicken stock and boil until meat is fork tender.
Boil both chili’s to soften 20-25 min. Blend together and strain through a colander, make sure the skin and seeds get discarded
Add chili purée to chicken stock/meat. Seasoning with lots of cum, seasoning salt, cayenne, and garlic salt.
Some people will use bay leaves, coriander and cinnamon sticks inside a seasoning ball. I don’t do all that and it’s perfect.
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