Carnitas

Carnitas is pork that has been marinated in chiles and then braised in the broth for many hours.  The taste is rich and smoky, and the meat's fork-tender.  It's delicious served with warmed tortillas or over a bed of rice.
For all you food purists out there, this is not the authentic recipe, this is my version.

Here's what you'll need:

3-4 dried Guajillo peppers
boiling water or chicken stock
The juice of 1 lemon
1 tsp salt
1 lb pork loin or chops, cut into 1 inch chunks
1-2 Tbsp vegetable oil
flour tortillas, salsa or Mojo and sour cream, for serving

Guajillo chiles are smoky and not too spicy.  They give a ton of flavor without burning up your taste buds.  I bought this big bag at Walmart.  You can also get it at international grocery stores.

Break the stem off the peppers and put them in a bowl, breaking them to fit.

Add enough boiling water or broth to completely cover the peppers (about 2 cups).  Cover with plastic wrap and allow to cool to room temperature.

When cool, pour the softened peppers and their liquid into a blender.  Pulse until smooth.

Add the lemon juice and salt, then pulse until well-blended.

Put the pork cubes into a shallow dish and pour the pepper mix over it, stirring to coal it all.

Cover and refrigerate 2-8 hours.

Get a cast iron skillet or dutch oven screaming hot.

Add the oil.  When it just begins to smoke, add the pork cubes, turning to sear all sides.  Cover.  Place the skillet in a 350* oven.  Bake until the pork easily breaks apart with a fork.

Serve with warm flour tortillas (or rice), salsa or mojo and sour cream.

Enjoy!