Ingredients

• 3 dried Pasilla Negro chile peppers, stems and seeds removed

• 5 dried New Mexico chile peppers, stems and seeds removed

• 5 dried De Arbol chile peppers, stems and seeds removed

• 1 tablespoon canola oil

• ¼ onion, thinly sliced (about ¼ cup)

• 2 garlic cloves, coarsely chopped

• ½ cup beef broth

• 1 teaspoon lemon juice

• 4 teaspoons ground cayenne

• 2 teaspoons chili powder

• 1 teaspoon salt

• ½ teaspoon ground cumin

• 6 pounds bone-in pork butt roast