Chez Panisse Co-Chef David Tanis calls this recipe from his book Heart of the Artichoke “the pork of your dreams.” We concur. Dried red chiles are rehydrated and pureed into a thick, spicy paste that is slathered on pork shoulder, and the pork is then slow-roasted in the oven until it’s extra tender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun.

Special equipment: You’ll need a very clean coffee or spice grinder for this recipe.

Game plan: This dish can be made 1 day or many hours ahead and reheated.

Check out former food editor Jill Santopietro’s tips for making this recipe in our CHOW Cooks from Books video series.

Ingredients (10) Instructions