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1
Slice chiles in half lengthwise.
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2
Remove and throw away stems and seeds.
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3
Place chiles in a bowl, and add in boiling water to cover.
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4
Let stand 20 min or possibly till chiles are softened.
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5
Drain chiles, reserving liquid.
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6
Cook cumin seeds in a skillet over medium heat 30 seconds.
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7
Add in oregano, and cook, stirring constantly, 30 seconds or possibly till cumin is toasted.
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8
Process cumin mix, soaked chiles, 1 c. reserved liquid, garlic, and next 4 ingredients in a blender or possibly food processor till smooth, adding more reserved liquid if needed.
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9
Place pork in a shallow dish or possibly heavy-duty zip-top plastic bag.
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10
Pour half of chile mix over meat.
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11
Cover or possibly seal, and refrigeratefor 30 min.
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12
Remove pork from marinade, discarding marinade.
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13
Stir together lowfat sour cream and 1/2 c. Cucumber-Radish Salsa; cover and refrigeratetill ready to serve.
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14
Grill pork, covered with grill lid, over medium-high heat (350 to 400 degrees), turning occasionally and basting with reserved chile mix, 20 min or possibly till a meat thermometer inserted into thickest portion registers 160 degrees.
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15
Remove from grill; let stand 10 min.
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16
Coarsely chop pork.
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17
Serve in hot tortillas with remaining Cucumber-Radish Salsa and lowfat sour cream mix.
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18
Garnish, if you like.
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19
This recipe yields 24 servings.
