INGREDIENTS:2 POUNDS BONELESS PORK,4-5 CUPS VEGETABLE BROTH,1/2 CUP LARD,4 DRIED ANCHO CHILES,1/2 OF AN ONION,1/2 TEASPOON CUMIN,1 TABLE SPOON OREGANO,3 CLOVES OF GARLIC,1 TEASPOON OF SALT...PREPERATION:IN A LARGE POT,SIMMER THE PORK IN THE VEGETABLE BROTH,COVERED FOR 2 HOURS.DURING THE LAST 20 MINUTES OF COOKING TIME LADLE OUT ENOUGH LIQUID TO COVER THE DRIED CHILES IN A BOWL.LET THE CHILES SOAK IN THE LIQUID UNTIL THEY ARE SOFT THAN REMOVE THE STEM & SEEDS.WHEN THE PORK IS DONE SIMMERING,DRAIN OFF THE LIQUID,BUT RESERVE 1 CUP.CUT THE PORK INTO BITE-SIZE CHUNKS,HEAT THE LARD IN A LARGE PAN UNTIL MELTED.FRY THE PORK IN THE LARD UNTIL BROWNED.REMOVE THE PORK & SET ASIDE.THEN COOK THE ONIONS IN THE LARD UNTIL TRANSLUCENT.REMOVE THEM FROM THE PAN & SET ASIDE FOR THEM TO COOL.IN A BLENDER ADD THE CHILES,SPICES & RESERVED LIQUID.BLEND UNTIL SMOOTH.DRAIN MOST OF THE LARD FROM THE PAN AND PUT THE PORK INTO THE PAN WITH THE BLENDED CHILE SAUCE AND SIMMER FOR 10 MINUTES TO THICKEN THE SAUCE AND BRING THE FLAVORS TOGETHER.WHEN ITS DONE CHILORIO CAN BE USED IN TACOS,BURRITOS,TORTAS OR TAMALE FILLINGS.CHILORIO IS A REGIONAL DISH & ONLY IN THE MEXICANS STATES OF SINALOA & SONORA THIS DISH IS VERY POPULAR.CHILORIO IS THE BEST TASTING PORK DISH IN THE WORLD!