Recipe at bottom of page... ok here is the recipe Carne Adovada INGREDIENTS: 3 OUNCES NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES 3 OUNCES GUAJILLO CHILIES, STEMMED, SEEDED AND TORN INTO PIECES 4 CUPS BOILING WATER, PLUS 1 CUP WATER 5 POUNDS BONELESS PORK BUTT, TRIMMED OF EXCESS FAT AND CUT INTO 11⁄2-INCH CUBES KOSHER SALT AND GROUND BLACK PEPPER 2 TABLESPOONS LARD OR GRAPESEED OIL 2 MEDIUM WHITE ONIONS, CHOPPED 6 MEDIUM GARLIC CLOVES, MINCED 4 TEASPOONS CUMIN SEED 4 TEASPOONS GROUND CORIANDER 1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN OREGANO 3⁄4 TEASPOON CAYENNE PEPPER 1 TABLESPOON MOLASSES LIME WEDGES, TO SERVE SOUR CREAM, TO SERVE FRESH CILANTRO LEAVES, TO SERVE DIRECTIONS: Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure 1⁄2 cup of the chili puree into a small bowl, cover and refrigerate until needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour 1⁄2 cup of the remaining water into the blender, cover tightly and shake to release all of the puree Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to coat, then cover and refrigerate for 1 hour. Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the lard until shimmering. Add the onions and cook, stirring occasionally, until soened, 8 to 10 minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir in the remaining 1⁄2 cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours. Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until the pork is tender, another 11⁄4 to 11⁄2 hours. Remove from the oven and set on the stove over medium heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved 1⁄2 cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime wedges, sour cream and cilantro leaves.