Chilito de Puerco from We Are La Cocina by Rosa Martinez

Ingredients

• 1 tablespoon salt
• 1 medium onion, diced (1 cup [140 g])
• 1 tablespoon olive oil
• 2 pounds [910 g] pork butt, cut into 2-inch [5-cm] pieces
• Tortillas and black beans, for serving
• 5 or 6 pulla, negro, or guajillo chiles, seeded (1½ ounces [40 g])
• 4 garlic cloves (1 ounce [30 g])
• 1 ancho chile, seeded (¾ ounce [20 g])
• 1 pound [455 g] tomatoes (6 plum tomatoes)
• 2 cups [480 ml] water
• 1 teaspoon ground cumin