Chamorros de Puerco en Salsa Tatemada

For the pork

1. Heat the lard in a large clay pan over high heat.

2. Fry the onion rings until browned, then remove them from the pan and set aside.

3. Add the pork shanks to the hot pan, season with salt, and brown on all sides.

For the salsa

4. While the pork browns, place the tomatoes, serrano chiles, and peeled garlic cloves on the hot griddle or pan edge to char.

5. Turn the chiles, garlic, and tomatoes occasionally until blistered and charred all over.

6. In a molcajete or mortar, grind the oregano, cumin seeds, and a pinch of salt to a paste.

7. Add the reserved fried onion, the charred garlic, and the serrano chiles, grinding each into the spice mixture.

8. Add the charred tomatoes one by one and crush into a coarse salsa.

For the assembly

9. Pour the salsa over the browned pork shanks in the pan.

10. Rinse the molcajete with a splash of water and add it to the pan.

11. Stir well, cover, and simmer until the pork is tender and cooked through, about 45 minutes.

    Then 45 min of waiting

12. Serve warm, optionally alongside white rice.