How to make it

1. Preheat oven to 350ºF.

2. Slice the onion and chop the garlic, then place into a frying pan with olive oil. Fry for 5 minutes on medium heat until softened. Turn off heat and add that into the blender along with the Lee Kum Kee Mushroom Flavored Dark Soy Sauce,  Lee Kum Kee Soy Sauce Premium, chili powder, cumin, oregano and chicken stock. Pulse until smooth and then set aside. 

   

3. In a dutch oven with vegetable oil or pork lard, add the meat chunks and brown on all sides, then remove from the pot and set aside. Add the chili mixture from the blender into the pot and cook for 5 minutes, then add the meat back into the pot along with some more chicken stock to make sure the meat is fully submerged. Add a little salt and pepper, and once that comes to a boil, cover and transfer to the preheated oven for 90 minutes. Testing the meat at the first hour and then continuing until the meat is extremely tender. 

4. Garnish with a squeeze of lime and fresh chopped cilantro. Serve with a side of pinto beans, tortillas and any other garnish you desire.