Carne De Puerco with Chile De Arbol

• 1/2 onion diced
• 3 cup water
• 1 tbsp garlic salt
• 1 tbsp corn oil
• 2 lb chopped pork shoulder, ribs, or butt
• 3 clove garlic
• 1/2 onion
• 2 roma tomatoes
• 1 tsp salt
• 1 tsp garlic salt
• 1/2 tsp cumin
• 1 tbsp chicken bullion
• 1/2 tsp oregano
• 10 dried chili de arbol
• 12 tomatillos
• 1 bunch chopped cilantro

1. start by pre heating oven 350.get some foil and spray with a little cooking spray.
2. cut tops off chilies add to foil make a pocket for them close foil and place into oven.this is a good way to roast chilies with out choking.
3. shake around every 5minutes, cook for 15-20 minutes we want crispy n some black on them is fine.
4. peel the tomatillos and rinse there sticky , add tomatoes & tomatillos to a hot pan grill till they start to soften they can burn a little will be fine.
5. in a pot add 1/2 onion & garlic boil till soft about 10minutes high heat.
6. when chiles are out of oven add to onion pot to steam them set aside.your only soaking in hot water not cooking.
7. add all ingredients to blender except your cilantro, taste for seasonings and that's your chili de arbol
8. chop meat add to pan with water, onion & seasoning cover cook till soft 25-35 minutes when waters evaporated add oil to pan and your gonna give your pork a quick fry add sauce to pan cook 15 minutes turn off top with cilantro.

onion, water, garlic, corn oil, pork shoulder, clove garlic, onion, roma tomatoes, salt, garlic, cumin, chicken, oregano, arbol, cilantro

Taken from cookpad.com/us/recipes/364085-carne-de-puerco-with-chile-de-arbol (may not work)