Chez Panisse Co-Chef David Tanis calls this recipe from his book Heart of the Artichoke “the pork of your dreams.” We concur. Dried red chiles are rehydrated and puréed into a thick, spicy paste that is slathered on pork shoulder, and the pork is then slow-roasted in the oven until it’s extra tender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun.
Special equipment: You’ll need a very clean coffee or spice grinder for this recipe.
Game plan: This dish can be made 1 day or many hours ahead and reheated.
Check out former CHOW.com food editor Jill Santopietro’s tips for making this recipe in our CHOW Cooks from Books video series.
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