Mexican-Style Chili

Ingredients

• 1 can (28 oz.) tomatoes, drained and seeded
• 1 Tbs. fresh oregano leaves or 1-½ tsp. dried
• 2 lb. pork shoulder, trimmed of any fat
• 4 pasilla chiles, stemmed and seeded
• 4 ancho chiles, stemmed and seeded
• ½ tsp. cumin seeds
• ½ tsp. coriander seeds
• + 4 more ingredients
• • 4 cloves garlic, coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • Salt to taste
  • 3 Tbs. vegetable oil; more as needed

Heat a large skillet over medium-high heat. Add the ancho and pasilla chiles and press them flat with a spatula. Toast the chiles, turning them over, until they're fragrant and their color changes slightly, about 30 seconds. Remove the chiles from the skillet and put them in a bowl. Cover with ab...

View full recipe at Fine Cooking