Step 1

Combine all the dry spices and season the pork evenly. In a large pan, heat the oil to medium/high heat, add the seasoned pork to the hot oil, and cook until all sides of the meat are seared well, for approximately 2 to 3 minutes on each side.

Step 2

Transfer the ancho peppers to a glass bowl, cover with water and cook in the microwave for 6 to 7 minutes. You can also add the chile ancho to a sauce pan of boiling water. Reduce heat and cook for 15 minutes. Let cool slightly, set aside.

Step 3

Combine all of the ingredients for the sauce into the blender. Drain the chile ancho and add them as well. Blend on high until smooth, taste for salt.

Step 4

Add the fresh pineapple and sauce from the blender to the pork, stir well to combine. Add in the remaining chicken broth. Stir to combine. Once it starts boiling, reduce the heat, cover and cook, stirring often, for a good 2 to 2½ hours or until pork is tender. Taste for salt, and add a little water if you notice the pork getting too dry.

Step 5

Serve as-is with rice, beans, and warm tortillas. If preparing tacos, I like to chop the pork into small pieces and quickly sear it before serving. You can sauté more fresh pineapple with the pork or on the side.

Step 6

Garnish with pineapple, salsa, diced onions, cilantro and lime. Enjoy!