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Ingredients
US|METRIC
8 SERVINGS
- 3 whole dried ancho chiles
- 3 whole pasilla chiles (dried)
- 4 cloves garlic (unpeeled)
- 3 chipotle peppers in adobo sauce (from a can)
- 1/2 yellow onion (large, quartered)
- 3 Tbsp. olive oil (divided)
- 2 Tbsp. honey
- 1 Tbsp. cider vinegar
- 2 tsp. dried oregano
- salt
- freshly ground black pepper
- 2 cans low sodium chicken broth (14.5 oz, 3 1/2 cups)
- 5 lb. boneless pork shoulder roast (aka Boston butt roast)
- 2 bay leaves
- 1 cinnamon stick
- cilantro leaves
- sour cream
- avocados (diced)
- lemon wedges
- red onions (thinly sliced)
- queso fresco cheese (crumbled, or shredded monterey jack cheese)
- corn tortillas (warmed)
- red cabbage (thinly sliced)
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