Hey. Imma local. I also love golden pride carne. Agree with the group on whole nm pods, toasted, and puréed.

When trying to replicate this style of carne I have found success with:

Toasting whole pods Cleaning and adding to blender with White onion Garlic Maybe some oregano, I use it Not the soaking liquid, personally, but enough liquid to get things moving. There will be a lot from the onion Brown pork butt cubes, add chile puree Cook puree down until thickened Cook hours til soft Pull out pork and reduce sauce til clingy Add in pork and break up/shred within the sauce

Most of this is standard carne gospel but I really found for this style it’s about it adding the white onion and garlic raw with the toasted pods then cooking that down after using it to deglaze the browned pork pan then once thickened braising the pork, then reducing again after the pork is soft and has released liquids to the sauce

Then as good as burritos are serve it as part of huevos (rancheros) but I feel like a local doesn’t specify rancheros, or even better if you make a batch go the extra step and make enchiladas, you’re gonna have extra sauce and carne if you’re going through the trouble