INGREDIENTS
3 1/2 lb
pork butt
10
chile ancho peppers
6
guajillo peppers
1 large
onion
6 cloves
garlic
4 cups
broth/stock
2 tbsp
cumin
2 tbsp
granulated garlic
2 tsp
pepper
1 tbsp
mexican oregano
1 serving
salt
1 serving
canola oil
2 larges
russet potatoes