Step 1

3 ancho chiles

Step 2

Reserved cooked rib trimmings or leftover cooked Pork Shoulder

Step 3

2 tablespoons oil

Step 4

2 large onions, cut into 1/2-inch pieces

Step 5

4 garlic cloves, minced

Step 6

5 cups total reserved pork drippings if you have them, defatted and/or pork or chicken stock to make five cups

Step 7

1 15 ounce can diced tomatoes and the juice

Step 8

1 teaspoon salt or to taste

Step 9

1/2 teaspoon pepper or to taste

Step 10

pinch of ground cloves

Step 11

1 pound carrots, peeled and cut into 1″ sections

Step 12

1 1/2 pounds potatoes, peeled and cut into 2-inch chunks

Step 13

1/4 cup fresh lime juice

Step 14

additional lime and cilantro for garnish, optional

Step 15

tortilla strips or tortillas for serving