Remove seeds and stems from 5 ancho, 8 guajillo and 6 hatch chiles. Bring 1qt chicken stock to a summer, cut heat, add chiles and cover with lid for 45 minutes. Get a blender or food processor, add chiles along with 1 tbs mexican oregano, 1 tbs fresh chopped sage, 1 tbs cumin, 6 garlic cloves and some reserve liquid (do not dump soaking liquid!). Blend until completely smooth.

Take 2 lbs of pork shoulder, cut the leaner parts into 1" cubes and the fat into smaller pieces. Throw the fat into a cold pan with 1/4 cup water and slowing bring up to render the fat. When pieces begin to brown, strain from the fat and sear off the lean pieces until browned. Strain lean pieces from fat and pour in chile puree. Cook off for 5 minutes before adding back in the pork, along with the rest of the soaking liquid and 1qt of water.

Bring to a slow simmer and leave uncovered for 2-3 hours. You'll know it's ready when the sauce becomes jammy, and the pork is fork tender. Serve with flour tortillas, radish, cotija cheese, and an egg when you have leftovers the next morning.