5 ancho chiles
2 pasilla chiles
2 guajillos chiles
3 cups stock or water
2 lbs pork shoulder or beef chuck
salt
pepper
6 garlic cloves
2 bay leaves
1 tbs cumin
2 tsp chopped sage
2 tsp oregano (mexican)
5 cups stock or water
Remove the stems and seeds from the peppers.
Cover chiles with 3 cups of stock and let them steam (covered) for about 30 minutes. Put the chiles and all the soaking liquid into a blender and puree until very smooth.
Cut the pork shoulder into 1/2" pieces, season with salt and pepper and brown in a large pot over medium-high heat with a little vegetable oil. Chop garlic and add to pot with bay leaves, cumin, sage, and oregano. Stir until fragrant. Add in 5 cups stock, bring to boil, them simmer for about an hour. Stir in the chile puree and simmer for another 45 minutes until the meat is tender. Season with additional salt and pepper.
Serve with Beans a la Charra