is one of the recipes which we have been given permission
to reproduce by RecipeGoldmine, founded by Linda Roth.
It is a big site with a wealth of information and recipes.
If you would like to have a look at the website
a look at Linda Roth's Biography
page to find out why and how she came to set up
a huge cooking resource like RecipeGoldmine.
this for a burrito filling, for stuffing sopaipillas,
an enchilada filling, or spread it on Fry Bread".
7 to 8 whole dried chili pods, seeded and de-veined
2 cloves garlic
1 tsp. dried Mexican oregano
1 tsp. salt
2 lb. boneless pork butt or shoulder, sliced thin
the chili skins in a bowl and add enough hot tap water
them to sit for one hour, then drain, reserving the
the pepper skins in a blender and add enough of the
water to bring the total amount in your machine to
the garlic, oregano and salt.
until thick and smooth.
the sliced pork in a non-reactive bowl and pour in
the chile sauce.
the meat and marinade and cover.
ready to bake, heat oven to 350°F.
meat and marinade in a covered casserole and bake
for a couple hours or until the pork is very tender
and starts to fall apart.