Instructions: Here are a couple from the New York Times International Cookbook.

Place the pork in a saucepan and add salted water ot cover. Boil slowly until the meat is tender but not overcooked. Drain and save the cooking liquid. Remove the seeds & veins from the chilies and add hot water to cover. Let stand fiftreen minutes then drain. Grind the marjoram, thyme, cloves, cinnamon, peppercorns, garlic, onion, cumin seeds and salt to taste. While grinding, add the vinegar to moisten. For this us a stone molcajete (beats me! LOL) mortar and pestle, or electric blender. Grind the chilies separately and add them to the spices.

Heat the lard in a fireproof earthenware casserole or a skillet & brown the pork lightly. Drain the prok and set aside. In the same lard cook the spice and chili mixture, stirring constantly and taking care that the mixture does not burn. This should take about fifteen minutes. Add the sugar and bay leaves. When the sauce is properly made, it is very thick and barely slides off the sides of a wooden spoon. At that point, add the meat adn stir briefly. Add one and one -half cups of the liquid in which the pork cooked and simmer 10 minutes longer. Serve with tortillas and Salsa.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.