Relleno Negro with Braised Pork

Step 1

Cut pork shoulder into 1.5-inch cubes, removing large fat deposits.

Step 2

Heat a cast-iron skillet over medium-high until it shimmers, ~90 seconds.

Step 3

Toast chilhuacle chiles in the dry skillet 15 seconds per side until fragrant.

Step 4

Transfer chiles to a bowl, cover with hot water, soak 10 minutes until pliable.

Step 5

Pat pork dry with paper towels. Season generously with salt and pepper.

Step 6

Heat 2 tbsp olive oil in the skillet over medium-high. Working in batches, sear pork without moving until deeply browned, ~3 minutes per side. Transfer to a plate.

Step 7

Add 1 diced onion and 4 minced garlic cloves to the same skillet. Sauté until softened and golden, ~3 minutes.

Step 8

Drain soaked chiles. Blend with garlic-onion mixture, 0.5 tsp cumin seeds, and 0.5 cup broth until smooth.

Step 9

Pour chile sauce through a fine-mesh strainer into the skillet, pressing solids. Discard pulp.

Step 10

Return pork and accumulated juices to the skillet. Add remaining 2.5 cups broth and bring to a simmer.

Step 11

Cover and braise over medium-low heat for 30 minutes, until pork is very tender and pulls apart easily.

Step 12

Stir in lime juice. Taste and adjust salt and pepper. Serve hot in shallow bowls with broth.