sf wrote:

>> 1.5 pounds lean boneless pork shoulder..
>> 8 ounces pork fat
>> 12 medium dried ancho chiles...
>> 2 bay leaves
>> 1.5 tsp cinnamon, pref fresh ground Mexican canela
>> 1/8 tsp cloves, pref fresh ground
>> 1 tsp dried Mexican oregano
>> Thyme and marjoram (1 T fresh or 1 tsp dried)
>> Salt
>> 1/4 cup cider vinegar
>>
>> I was surprised by there being no garlic though! It seems to need some...
>
> I'm surprised by the amount of chiles.
>
yet it tastes great! I fried up a small test batch and like it very
much. Steve's recipe called for ground ancho, mine the whole (about 6
ounces whole) and it worked very well.
I still think it needs a lil garlic though.