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Ingredients
  • 2 pound boneless pork shoulder, cut into 1 ½-inch cubes
  • 2 tablespoon vegetable oil or lard
  • 4 dried ancho peppers
  • 4 dried guajillo peppers
  • 2 tablespoon white vinegar
  • 3 garlic cloves
  • 1 ½-inch stick Mexican cinnamon or cinnamon
  • 8 black peppercorns
  • 1 teaspoon dried Mexican oregano or marjoram, crushed
  • 2 bay leaves
  • 2 whole cloves
  • ½ teaspoon cumin seeds
  • ½ teaspoon dried thyme
  • ⅛ of an avocado pit (optional)*
  • Salt, to taste
  • Rice and/or warm corn tortillas
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