Name: Pork with Guajillo Sauce
Cook time: 1 hr
Total time: 2 1D2 hr
Yield: Makes 6 servings
Ingredients: 2 lb fatty boneless pork shoulder, cut into 2-inch pieces; 6 cups water; 1 tablespoon salt; 2 garlic cloves, peeled and smashed; 1 1/3 lb fresh tomatillos (12 medium), husks discarded and tomatillos rinsed; 5 oz dried guajillo chiles (18 to 20), wiped clean (available at Latino markets, supermarkets, and at Kitchen Market; kitchenmarket.com; 888-468-4433); 1/2 teaspoon salt; 1 teaspoon dried Mexican oregano, crumbled; Accompaniments: corn tortillas, warmed; cooked black beans; a comal or dry large heavy skillet (not nonstick)

Carne de Puerco con Chile Guajillo

To bring out pork's flavor, try the classic Mexican technique used in this recipe: First simmer the meat, then fry it in its own rich fat. Don't be alarmed by the amount of chiles in the sauce, as mild guajillos simply lend flavor and body.

Cooks' note:

Pork (with sauce) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over moderately low heat, stirring occasionally and adding more liquid if necessary.

Recipe notes

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