Pork and Red Chili Stew

This is a simple Mexican-inspired pork stew of earthy dried red chilies, sweet-tart tomatoes and warm spices. With a little cider vinegar to brighten up and balance the richness of the braise, the sauce echoes the flavor profile of classic Mexican adobo. We include two types of chilies here: guajillos, which are red, barely spicy and have a tangy-fruity flavor, plus anchos, which are darker and have notes of tobacco and raisins. For convenience, we reach for canned tomatoes instead of fresh, in particular the fire-roasted variety that brings hints of smokiness. Pressure-cooked for less than 30 minutes or slow-cooked for a few hours, the finished pork is succulent and tender enough to yield to a fork. Serve with rice and beans, and offer warm tortillas on the side. To bring fresh, cool contrast, garnish servings with shredded cabbage or sliced avocado.