Directions

• Remove the stems and seeds from the dried peppers, transfer them to a large saucepan with 6 c of simmering water. Cook on low for 10 minutes. Remove from heat and let stand in water for another 10 minutes. If you prefer, you can lightly toast the peppers after removing the stems and seeds on a medium/low heated griddle or comal for 20-30 seconds per side. This brings out more flavor. Add to simmering water as instructed above.
• In a large pot, preheat 4 tablespoons of oil or pork lard to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper, oregano and salt. Sear the seasoned pork in batches in preheated oil, turning as needed. You want to sear and brown the the pork at a high heat until it gets nice and brown in most spots. Transfer seared pork to a plate. Sear the remaining pork.
• When peppers are soft, drain water and transfer to the blender. Add 1 1/2 teaspoons of salt, cinnamon, cloves and 4 cups broth. Blend on high until smooth, set aside. For a smoother sauce, strain it using a wire mesh strainer. I prefer the strained sauce. If you have a power blender, like me, there's no need to strain the chile sauce.
• Add the onions and minced garlic to the pork and cook for a 5-7 minutes. Add all of the sauce from the blender to the pork. Stir well to combine. Taste for salt. Lower the heat and cook mostly covered until pork is tender. This could take 1 1/2 hours or more. If it becomes too thick, you could add 2 cups of reserved broth.
• Fry the potatoes at medium heat until crisp and golden while the pork finishes cooking. Add potatoes to the pork during the last 20 minutes of cooking time. Heat just until warmed through. This was one of my mom’s signature dishes always served with warm, homemade flour tortillas.