Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates

• 2 cups water
• 4 guajillos, stemmed and seeded
• 2 anchos, stemmed and seeded
• 5 chile de arbols, stemmed and seeded
• 1/4 pound tomatillos, husked
• 1 white onion, peeled and quartered
• 2 garlic cloves
• 3/4 cup roasted peanuts
• 2 1/2 cups cups water
• 10 bunches thyme
• 2 sprigs oregano
• 1 medium white onion, quartered
• 5 cloves garlic
• 2 pounds boneless pork butt diced into 1/2-inch pieces
• 2 pounds lard
• Warm corn tortillas, as an accompaniment
• Sliced radishes, as an accompaniment
• Shredded lettuce, as an accompaniment

1. For the salsa: In a small saucepot, bring 2 cups of water to a boil.
2. In a cast iron skillet, toast the chiles until they start to smoke and blister.
3. Remove from the pan and place in a bowl and cover with boiling water.
4. In the same cast iron skillet, toast the tomatillo, onion, and garlic until soft and they char a little.
5. Put the soaked chiles, peanuts, onion, tomatillo, and garlic in a food processor with the chile water.
6. Puree until smooth, and season with salt and pepper.
7. For the carnitas: In a large stockpot, heat 2 1/2 cups of water with the thyme, oregano, white onion, garlic, and salt.
8. When it comes to a boil add the diced pork butt and cook covered for 1 hour.
9. Remove and drain.
10. In a large Dutch oven, heat the lard.
11. When lard is smoking, sear the pork to brown all sides.
12. Remove and serve with warm tortillas, guajillo-peanut sauce, radishes, and shredded lettuce.

water, guajillos, anchos, arbols, white onion, garlic, peanuts, water, thyme, oregano, white onion, garlic, pork butt, lard, corn tortillas, radishes, shredded lettuce

Taken from www.foodnetwork.com/recipes/fried-crisp-pork-with-chile-peanut-sauce-carnitas-con-salsa-guajillo-y-cacahuates-recipe.html (may not work)