Carne Adovada

8 to 10 dried red New Mexico or California chilies 2 cups water

1/3 cup finely chopped onion

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground cumin

1-1/2 pounds lean boneless pork butt, cut 1/2 inch thick

 

Preparation: 1. Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture. 2. If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.