Carne de Puerco con Chile Guajillo
To bring out pork's flavor, try the classic Mexican technique used in this recipe: First simmer the meat, then fry it in its own rich fat. Don't be alarmed by the amount of chiles in the sauce, as mild guajillos simply lend flavor and body.
Cooks' note:
Pork (with sauce) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over moderately low heat, stirring occasionally and adding more liquid if necessary.
