Directions:

Prepare the Red Sauce:

In a pot, add the dried chiles and cover with water. Bring to a boil and cook until softened (about 10 minutes).

Drain the chiles and place them in a blender along with the chopped tomatoes, 1 cup of water, and a little salt. Blend until smooth and set aside.

Cook the Pork:

In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the pork pieces and season with salt and pepper. Brown the meat on all sides.

Add the chopped onion and minced garlic to the pot, and sauté until fragrant.

Combine with Red Sauce:

Pour the blended sauce over the pork. Add an additional 1 cup of water to the pot, cover, and let it simmer for 20–30 minutes, or until the pork is tender.

Add the Verdolagas:

Stir in the verdolagas and cumin powder. Cook for another 10–15 minutes, or until the verdolagas are tender and well incorporated into the sauce. Adjust salt to taste.

Serve:

Serve hot with warm tortillas and a side of rice or beans.

Enjoy the rich, earthy flavors of this authentic Mexican dish!