• In a large pot, add the pork (season with salt & pepper) 3 cups water, 4 garlic cloves, ¼ of onion and bay leaves. Cook on medium low, covered with a lid for 1 hour and 40 minutes.
  2 pounds lean pork loin, 2 large bay leaves (or 4 if they're small)
• When the meet is tender, add the whole dried chiles to the pot and integrate with the juices and meat. Let them hydrate with the meat for about 20 minutes on medium heat.
  3 large chile guajillos, 2 large ancho chile

Make the adobo

• To a blender, add the chiles, the other ¼ onion, 2 raw garlic cloves, oregano, peppercorns, cumin, ground cilantro, bullion, white vinegar. Plus 3 to 4 large cooking spoons of the meat juice or as much needed to blend the chiles.
  1 teaspoon Mexican oregano, 10 whole peppercorns, ½ teaspoon ground cumin, ½ teaspoon ground cilantro, 1 Tablespoon powder chicken bullion, ¼ cup apple or white vinegar
• Blend for about 2 minutes or until you no longer see any chile chunks.
• When the meat is done, transfer the pork to a large bowl and shred with a fork in t. On the same pot, heat 1 tablespoon oil on medium-high heat.
• Add the shredded meat and saute for about 4 minutes. The goal is to make it a little crispy here.
• Add the adobo (Tip:, add ½ cup of water to the blender to rinse the remaining of the adobo to make sure nothing remains in the blender's glass then add to the meat).

  Mix the meat and adobo well. Cook, stirring occasionally for about 6 to 8 minutes to infuse the flavors. This also ensures that the water evaporates and the meat is not watery.
• Taste for salt and add if needed according to taste. Serve warm.