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Ingredients
US|METRIC
4 SERVINGS
- 2.5 oz. pasilla (/ancho chilis, seeded)
- 1 oz. guajillo chiles (seeded)
- 1 oz. chile negro (seeded)
- 1 oz. chile (costeño, seeded)
- 2/3 cup raisins (soaked)
- 1/2 cup orange juice
- 1/4 cup coconut sugar (or 3 Tbsp brown sugar)
- 4 tsp. kosher salt (divided)
- 3 Tbsp. apple cider vinegar (or white)
- 4 cups water (divided)
- 7 lb. boston butt (boneless, pork shoulder, cut into 1 1/2’’ cubes, excess fat removed)
- 4 tsp. kosher salt (plus more to taste)
- 1 large white onion (diced)
- 2 Tbsp. neutral oil
- 8 cloves garlic
- 1 tsp. tomato paste
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 2 cinnamon sticks (medium Mexican, or 3/4 tsp ground cinnamon)
- 3 bay leaves
- Sour Cream
- cilantro (to garnish, optional)
- lime
- avocado
- corn (Grilled)
- pickled red onion
- oaxaca cheese (Shredded)
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