Pork Braised in Guajillo Chile Sauce - pork shoulder

Method

• Put the pork in a heavy Dutch oven large enough to fit it comfortably.
• Pour in enough cold water to cover the meat by 2 inches.
• Add the salt and bay leaf.
• Bring the liquid to a boil and simmer for 1 hour.
• Skim off the foam from the surface as necessary.
• Meanwhile, remove the stems from the chilies and tap out the seeds.
• Heat the olive oil in a medium skillet over medium heat.
• Add half of the chilies and toast them, turning with tongs until they start to change color and crisp up a bit, about 4 minutes.
• Heat them gently so they dont burn.
• Lift them out and place in a bowl.
• Repeat with the remaining chilies.
• Pour enough boiling water over the toasted chilies to cover them.
• Soak until completely softened, about 20 minutes.
• Drain well.
• While the chilies are soaking, wipe out the skillet with paper towels.
• Place the onion and tomatoes, cut sides down, in the skillet.
• Cook, turning the vegetables as often as necessary, until the tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork has been cooking for 1 hour, remove 2 cups of the cooking liquid and pour it into a blender jar.
• Add the onions and tomatoes, and puree until smooth.
• Add the chilies and blend until smooth.
• Remove another 2 cups of the cooking liquid and set aside.
• Drain the pork, discarding the remaining liquid, and wipe out the pot.
• Set the pot over medium-low heat and add the canola oil.
• Stir in the flour and cook, stirring, for 3 to 4 minutes.
• Pour the chili sauce into the pot slowly.
• As it comes to a boil, it will thicken.
• Stir well,especially in the corners, to prevent the sauce from sticking and scorching as it thickens.
• Add the pork and return the liquid to a simmer, cover the pot, and cook until tender, about 1 hour.
• While the pork is cooking, there should be enough sauce to keep it moistened.
• If not, add the reserved pork cooking liquid as needed.