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1
Wash the pork, remove excess fat, cube and set aside.
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2
Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
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3
Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
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4
Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
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5
Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
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6
Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
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7
Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
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8
Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
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9
Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
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10
Add salt and pepper to taste.
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11
If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
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12
If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
