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Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas) Marcela Valladolid


6 tablespoons vegetable shortening, preferably trans-fat-free, or lard
2 pounds boneless pork butt, trimmed and cut into 2-inch cubes
Salt and freshly ground black pepper
2 cloves garlic, unpeeled
3 whole black peppercorns
2 bay leaves
1 medium white onion, quartered
1 (15-ounce) can refried pinto beans, preferably organic
6 bolillo rolls* or 1 1/2 baguettes, cut into 6 pieces
3 cups Spicy Tomato Broth, warmed, recipe follows
6 Roma tomatoes, cored
2 cloves garlic
1 small white onion, quartered, cooked and peeled
1/2 teaspoon dried oregano, crumbled
1 dried chile de arbol, stemmed
2 tablespoons vegetable oil
3 cups chicken broth, preferably organic
Salt and freshly ground black pepper



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