[Mexico] How to cook Wedding stew (Asado de bodas)
Ingredients
- 3 ancho chillies
- 3 guajillo chillies
- 1 L chicken stock
- 2 tbsp vegetable oil
- 1.5 kg boneless pork shoulder, cut into 10 cm pieces
- 2 garlic cloves, chopped
- 1 cinnamon quill
- 1 bay leaf
- 1 oregano sprig
- Pin chground cloves
- 40 g (¼ cup) dark chocolate (70% cocoa solids), chopped
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- Tortillas, lime and coriander sprigs, to serve