3 pound boneless pork shoulder 2 tablespoon lard or vegetable oil ⅓ cup chopped onion (1 small) 3 cloves garlic, minced 2 cup water 1 teaspoon finely shredded orange peel ⅓ cup orange juice 4 sprigs fresh thyme 1 teaspoon salt 1 teaspoon dried Mexican oregano or regular oregano, crushed ½ teaspoon crushed red pepper 2 bay leaves
Refried Beans
8 ounce dried pinto beans (about 1-1/4 cups) 8 cup water ½ teaspoon salt 2 tablespoon bacon drippings or olive oil 2 cloves garlic, minced
Red Chile Sauce
5 cup reduced-sodium chicken broth 1 onion, quartered 3 cloves garlic 12 dried New Mexico chile peppers (about 3 ounces total), stemmed, seeded, and cut into 1-inch pieces* 2 corn tortillas, torn into pieces salt bottled hot pepper sauce
Chunky Guacamole
⅔ cup finely chopped seeded roma tomatoes (2 medium) ¼ cup sliced green onoins (2) 2 tablespoon lime juice 1 tablespoon olive oil 1 cloves garlic, minced ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 very ripe avocados, halved, seeded, peeled, and coarsely mashed
