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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best of New Mexico Kitchens
24 dry chile pods
1 tablespoon salt
4 cloves garlic
1 tablespoon oregano leaves
3 ½ cups water
10 lean pork chops or steaks
Remove stems and seeds from chile pods. Place on cookie sheet and roast in oven at 250°F for 3 to 4 minutes turning frequently to prevent their burning. Rinse and drain pods. Blend a few at a time with water, garlic, salt, and oregano in an electric blender. When sauce is smooth, pour over the pork in a large bowl and marinate 24 hours. To cook, spread pork and sauce in a baking dish or roasting pan and bake at 350°F for 1 ½ hours. Serves 10 or 5 if the steaks/chops are small.