Pork chili is a welcome change to the standard beef. We upgraded this version with a blend of dried chilies in place of the powdered stuff. We used a combination of a couple favorite chilies for rich flavor: Ancho chilies are dried poblanos and look like big wrinkly raisins. In fact, they have a dark, almost sweet dried fruit flavor. Guajillos chilies are longer with a smooth skin and provide mild to medium heat. Soak dried chilies in boiling water until softened, about 20 minutes before blending into stews like this one, or salsas, marinades and moles.