2 cups water
4 guajillos, stemmed and seeded
2 anchos, stemmed and seeded
5 chile de arbols, stemmed and seeded
1/4 pound tomatillos, husked
1 white onion, peeled and quartered
2 garlic cloves
3/4 cup roasted peanuts
2 1/2 cups cups water
10 bunches thyme
2 sprigs oregano
1 medium white onion, quartered
5 cloves garlic
2 pounds boneless pork butt diced into 1/2-inch pieces
2 pounds lard
Warm corn tortillas, as an accompaniment
Sliced radishes, as an accompaniment
Shredded lettuce, as an accompaniment