Instructions

1. Heat a large skillet (not nonstick) over medium heat. Add 1 pound ground pork and break it up into small pieces. Cook, stirring occasionally, until all its juices reduce and the pork begins to brown, 4 to 5 minutes. Add 1 tablespoon olive oil, 3 minced garlic cloves, and 1 teaspoon kosher salt. Continue to cook until cooked through and browned, 6 to 7 minutes more.
2. Meanwhile, place 4 stemmed and seeded dried guajillo chiles and 4 medium roma tomatoes in a large saucepan. Add just enough water to cover them. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the tomato skins behind to split, about 8 minutes.
3. When pork is ready, turn off the heat. Using a slotted spoon or tongs, transfer the guajillos and tomatoes to a blender. Add 4 toasted and stemmed dried arbol chiles if using and 1/4 teaspoon ground cumin. Blend on medium speed until smooth, 30 to 40 seconds. Pour the sauce through a fine-mesh strainer directly over the pork into the skillet.
4. Bring to a simmer over medium heat. Stir in 2 small-diced peeled medium carrots, 2 diced medium gold potatoes, and 4 fresh parsley sprigs. Cover and simmer over low heat, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. If the sauce is fully absorbed and the skillet begins to dry out, stir in water 1/4 cup at a time as needed.
5. Turn the heat off. Stir in 2 thinly sliced whole pickled jalapeño peppers and 1 tablespoon pickled jalapeño brine. Taste and season with more kosher salt as needed. Serve with rice, black beans, tortillas, or tostadas.