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Pork in a rich red pipián sauce made from toasted pumpkin seeds, dried chiles, and spices. A high protein dish rooted in pre-Hispanic culinary traditions, perfect for special family dinners.
Pat pork shoulder dry and cut into large 2-inch cubes. Season with 1 teaspoon salt on all sides.
In a large Dutch oven over medium-high heat, heat 2 tbsp oil. Sear pork cubes in batches until browned on all sides, 3–5 minutes per batch. Remove and set aside.
Lower heat to medium. Add 1 tbsp oil and toast pumpkin seeds, stirring constantly, until lightly golden and popping, about 3 minutes. Transfer out and allow to cool.
In the same pot, toast dried guajillo and ancho chiles for 1–2 minutes until fragrant but not burnt. Transfer to a bowl and soak in hot water for 10 minutes until softened.
Blend soaked chiles, tomatoes, onion, garlic, toasted pepitas, cinnamon, peppercorns, oregano, and 1 cup chicken broth until very smooth. Strain sauce for a silky texture.
Return sauce to pot and simmer on low heat for 10 minutes, stirring to avoid sticking. Add seared pork, remaining chicken broth, and 1 tsp salt.
Bring to a gentle boil, then reduce to low. Cover and braise the pork for 60–70 minutes, stirring occasionally, until tender and sauce thickens.
Uncover, check seasoning, and simmer uncovered 5–10 minutes if a thicker consistency is desired. Serve hot, spooned over pork.
