5 ancho chiles
2 pasilla chiles
2 guajillo chiles
2lbs of boneless pork shoulder
8 cups of chicken stock
6 cloves of garlic, chopped
2 bay leaves
1 tablespoon of ground cumin
2 tablespoons of chopped fresh sage
2 tablespoons of chopped fresh oregano
2 tablespoons veggie oil
Salt and pepper to taste

De-seed the chiles then, in a bowl, cover them in 3 cups of boiling chicken stock and let steam for 30 mins. Next, place the chiles and liquid in a blender and purée until very smooth.
Season cubed pork with salt and pepper then brown with veggie oil in a cast-iron Dutch oven. Then added garlic, bay leaves, cumin, sage and oregano. Stir till fragrant. Add in 5 cups of chicken stock and simmer for an hour. Finally, stir in chili purée and simmer until meat is tender. Season to taste.