Ingredients:

3 dried ancho chiles, stemmed and seeded

3 dried guajillo chiles, stemmed and seeded

3 dried pasilla chiles, stemmed and seeded

3 cups water

2 garlic cloves

1/2 medium onion

1 cup white vinegar

1 1/2 teaspoons coarse salt

1/4 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

2 pounds pork shoulder roast, chopped

2 tablespoons vegetable oil

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