Comapeño Carne Adovada

Preheat oven to 350°F and position rack in bottom third of oven.

Trim exterior of pork of dense white fat and cut meat into ¾-inch cubes. Season with salt.

Place a large oven-safe dutch oven over medium-high heat and add cooking oil. Brown meat in several batches, taking care not to overcrowd. As meat browns transfer it to a dish.

Once all meat is browned drop heat to medium. Add onion and garlic to pan and saute until golden and fragrant, about 2 minutes.

Add cumin, coriander, oregano, and Comapeño pepper and stir to combine, cooking until spices perfume the fat in the pan and coat the vegetables.

Add tomato paste and stir vegetables to coat.

Add broth, stirring and scraping the bottom of the pot to loosen the fond.

Add honey, soy sauce, and vinegar and stir to combine.

Remove pan from heat and, using an immersion blender, puree the mixture until smooth, tilting the pan and tucking the head of the blender into the corner to blend thoroughly. Alternatively, transfer mixture to a blender to puree. Taste mixture and season with salt as needed.

Return the pork to the pan with onion mixture and add bay leaves. Stir to combine.

Cover pan and roast until pork is tender, 1 ½ to 2 hours.

Remove lid and return to oven to reduce sauce, about another 30 minutes. Once complete the sauce will have a deep, brick red color and the rendered pork fat will be pooling on the surface. Stir mixture together and serve.