Pork Braised in Pasilla Chile

Steps

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1. 1
   Prepare the pasilla chiles: cut open with scissors, remove seeds (optionally remove the white veins for less heat), and tear into flat pieces.
   ≈0:26
2. 2
   Brown the peeled garlic cloves in warm lard until golden brown on the outside.
   ≈2:20
3. 3
   Place the garlic in a blender. Toast the chile pieces in the same lard in small batches, a few seconds at a time, until fragrant and the inside lightens in color. Avoid over-toasting to prevent bitterness. Remove and drain.
   ≈3:21
4. 4
   Pour hot water over the toasted chiles and let them soak for about 20 to 30 minutes to rehydrate, keeping them submerged.
   ≈5:00
5. 5
   Cut pork shoulder into pieces smaller than 1 inch and salt evenly. Brown in batches in a hot pan on high heat, spreading in an uncrowded layer to ensure browning rather than steaming.
   ≈6:42
6. 6
   Slice the mushrooms (shiitake, cremini, and oyster); finely chop the tough stems. You should have about 8 oz or 4 cups total.
   ≈6:49
7. 7
   Grind together the black pepper, cumin, and Mexican oregano, then add the browned garlic and grind until fragrant.
   ≈9:00
8. 8
   After soaking, place the chiles in the blender. Taste the soaking liquid—discard it if bitter. Add about 1.25 cups fresh hot water to the blender instead. Blend until completely smooth (remove the center plug from the lid and cover with a damp cloth for safety).
   ≈10:12
9. 9
   Pour the chile puree into the hot fat and stir for about 5 minutes until it reduces and darkens to a tomato-paste-like consistency.
   ≈12:34
10. 10
    Add the browned pork, mushrooms, and 1.5 cups hot water to the sauce. Stir well and simmer over medium-low heat until the pork is fork-tender and completely soft. The mushrooms will release liquid and enrich the braise.
    ≈14:14
11. 11
    Taste and adjust with salt. Add a pinch of sugar to enhance the natural fruity notes of the pasilla. Adjust consistency with water if needed.
    ≈16:13
12. 12
    Serve on warm fresh corn tortillas, topping each with a spoonful of the pork and pasilla braise and garnishing with queso fresco. Add onion and cilantro if desired.
    ≈17:52