Guajillo-Braised Pork & Yukon Gold Potatoes

Chicago restaurateur Rick Bayless calls this classic dish one of the reasons he’s so in love with Mexican food, and we have to agree. It’s from Mexican Everyday. He puts this mixture in a slow cooker and cooks it on high for six hours. You can buy Mexican oregano and guajillos (mild, sweet dried chilies with thick skins that are popular in stews, soups and salsas) at Latin supermarkets such as Perola in Kensington Market.

8 dried guajillo chilies, stemmed, seeded, torn into flat pieces
14 oz (398 g) can diced tomatoes, undrained
4 large cloves garlic, minced
2 tsp dried oregano, preferably Mexican
2 tbsp Worcestershire sauce
1-1/2 tsp kosher salt
1-1/2 cups or more water
2 lb (1 kg) boneless pork shoulder roast, cut in 1-inch cubes
6 Yukon gold potatoes, each cut in 6 wedges

GARNISH:
1/2 cup chopped cilantro leaves
1/2 cup chopped white onion

Heat medium skillet over medium. Add chilies. Toast a few at a time, pressing them against hot surface with spatula, until they’re aromatic and lightened in colour underneath, about 10 seconds per side. Don’t let burn. Transfer to blender. Add tomatoes with juices, garlic, oregano, Worcestershire, salt and 1-1/2 cups water. Blend until as smooth as possible.

In large, ovenproof pot or Dutch oven, combine pork, potatoes and chili sauce. Cover; braise in preheated 300F oven 3 hours, stirring occasionally, until pork is completely tender. Gently stir. (Sauce may look slightly broken, but will come together with gentle stirring.) If sauce seems thick, thin with a little water.

Serve in bowls, sprinkled with cilantro and onion.

Makes 6 servings.