Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yields: 4–6 servings

Step 1: Prepare the Chiles

In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant (about 30–60 seconds per side). Remove from heat, discard stems and seeds, and soak the chiles in warm water for 15 minutes until softened.

Step 2: Make the Sauce

Drain the soaked chiles and blend them with tomato purée, garlic, cumin, oregano, and a pinch of salt. Add a splash of water or broth if needed. Blend until very smooth.

Step 3: Brown the Pork

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the pork shoulder chunks in batches and brown on all sides. Remove and set aside.

Step 4: Sauté the Onion

In the same pot, add the chopped onion and sauté for 5 minutes, or until soft and translucent.

Step 5: Simmer the Pork

Return the browned pork to the pot. Pour in the prepared red sauce and ½ cup of chicken broth. Stir to combine, cover, and simmer for 1 hour or until the pork is fork-tender.

Step 6: Add the Beans

Stir in the cooked pinto beans and let the mixture cook for an additional 10 minutes. Taste and adjust seasoning with salt and pepper.

Step 7: Serve

Serve hot with Mexican rice, warm tortillas, and a squeeze of lime. Top with fresh cilantro or your favorite salsa if desired.