Fragrant Oven-Steamed Pork from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 2 teaspoons coarse salt
• 6 ounces ancho chiles (10–12 chiles), stemmed and seeded
• 4 pounds boneless pork butt, cut into large (3-inch) chunks
• 1 large white onion, coarsely chopped
• 10 large garlic cloves, coarsely chopped
• 5 large fresh thyme sprigs or 2 teaspoons crumbled dried thyme
• ½ teaspoon allspice berries
• 10 bay leaves
• 1 teaspoon cumin seeds
• 12 large fresh hoja santa leaves or 24 dried leaves
• 1 1- pound package banana leaves, thawed if frozen, gently wiped clean
• 12 dried avocado leaves