Directions
- 1Season pork with salt and pepper on both sides.
- 2Sear pork on both sides in cast iron pot on the grill.
- 3Reduce heat and add guajillo peppers, ancho peppers, tree peppers, garlic cloves, bay leaves, cumin, oregano, water, orange juice, salt and pepper.
- 4Cover and cook on low heat for several hours until meat falls apart.
- 5Separate meat from sauce and shred with hands.
- 6Blend juices and other ingredients left in pot.
- 7Fry blended sauce in oil in a pot on the grill.
- 8Add shredded meat and mix constantly for 20-30 minutes until reduced.
- 9Let rest for several minutes.
- 10Add some oil and add the blended beans in another cast iron pan.
- 11Serve beans in a dish and top with "veneno" or meat stew.
- 12Serve with tortilla chips.
Ingredients
- 2 Kilos de chamorro deshuesado
- sal
- pimienta
- 4 chiles guajillo
- 2 chiles anchos
- 5 chiles de árbol
- 5 dientes de ajo
- hojas de laurel
- 1 cucharada de comino
- 1 cucharada de oregano
- 2 tazas de agua
- 2 tazas de jugo de naranja
- frijoles refritos
- aceite
- manteca
Equipment
knifecutting boardcast iron potgrilltongsblenderwooden spoon
Tips
- It is called "Veneno" in Monterrey because of the excess of lard, fat, meat, condiments, etc.
- Serve with tortilla chips or tacos.
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