1ozdried pasilla chilies guajillo, or similar chilies can work too, (or use 1.5 Tablespoons chili powder)
1Tablespoonunsweetened cocoa powder
5cupsmeat stock or water
½cupdried black tepary beans
Serving
Sour cream or Mexican crema
Chopped fresh cilantro
Pickled red onions
Freshly cooked riceoptional
Instructions
Season the shanks with salt and allow to rest overnight, uncovered. The next day, smoke the shanks at 250F for two hours, then remove and reserve until needed.
Toast the chilies on a comal or in a cast iron skillet until aromatic and crisp, about 5 minutes. Cool the chilis, then remove the stems, and seeds and discard. Grind the chilis to a powder in a spice grinder and reserve.
In a dutch oven or similar stew pot, sweat the onion and garlic for 2 minutes in the lard. Add the huitlacoche and cook for 2 minutes more. Add the shanks and remaining ingredients and bake in the oven, covered, for 3 hours, or until the beans are tender.
Remove the shanks from the pot, pick the meat, discarding any flubbery bits. Coarsely chop the meat and add back to the pot, then taste and adjust the seasoning for salt until it tastes good to you.
If too much water evaporated and the mixture looks too thick to be called soup, add some water to restore the consistency.
Serve the stew with rice on the side if you like, or serve as a stew. Pass the crema, pickled onions and cilantro at the table.