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Ingredients

• 3 pounds fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes
• 1 white onion (8 oz.), peeled and sliced
• 9 cloves garlic, peeled
• 15 sprigs (8 in. each) fresh cilantro, rinsed
• 6 sprigs (6 in. each) fresh mint, rinsed
• 3 dried bay leaves
• About 1 teaspoon salt
• 1 1/2 pounds chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder; see notes)
• 1 1/2 cups chipotle salsa (recipe precedes)
• 1 1/2 tablespoons cider vinegar
• 3/4 teaspoon dried oregano, crumbled

Description

NOTES: For Best Results, Buy A Partially Dried Chorizo (longaniza) In A Natural Casing From A Mexican Market. Otherwise, Use The Ground-pork Option. You Can Prepare This Savory Meat Mixture Through Step 2 Up To 1 Day Ahead; Cover And Chill. Leftovers May

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