Prep the Peppers: Clean and devein the dried peppers, then soak them in a bowl of warm water for about 20 minutes until soft. For added flavor, you can roast the peppers on an ungreased skillet before soaking.

Make the Sauce: Drain the peppers and discard the soaking water. Blend the peppers with the roasted onion, garlic cloves, and ½ cup of water until smooth. Strain the sauce through a fine sieve if needed for a uniform texture.

Prepare the Dough: Mix the corn dough with lard, chicken broth, baking powder, and ½ cup of the pepper sauce. Knead by hand or use a stand mixer until the mixture resembles a thick batter.

Prep the Banana Leaves: Clean the banana leaves with a damp paper towel. Slowly run the leaves over a medium flame to make them shiny, soft, and pliable.

Assemble the Zacahuil: Line a 9x13 inch baking dish with the banana leaves, letting the excess hang over the edges. Spread half of the prepared dough in the bottom of the dish. Add the uncooked pork pieces and cover with the pepper sauce. Spread the remaining dough on top and fold the hanging banana leaves over like wrapping a package.

Bake: Place the baking dish in an oven baking bag and seal. Bake in a preheated oven at 350°F for about 2 ½ hours. The banana leaves will infuse a slightly smoky flavor. Check for doneness after this time—the corn dough should have a golden crust on the outside and be soft inside. If more baking is needed, cover and return to the oven for a few more minutes.

Rest and Serve: Once done, remove the baking dish from the bag and let it stand for 15-20 minutes to firm up the dough before serving.