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Instructions |
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Boil chile pods with garlic until soft. Put the chile pods in a blender with garlic. Fill the blender about half way up with the red chile water. Blend until smooth.
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Trim all the fat from the pork and cut into bite sized cubes. Mix the red chile with the onion, vinegar and oregano. Place the meat in a glass baking dish and cover with the chile marinade. Stir to coat and marinate overnight in the refrigerator.
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Bring the meat to room temperature. Preheat oven to 425 degrees and bake for 90 minutes. Drain off water and bake 60 minutes longer at 325 degrees.
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Serve over rice or in tacos or burritos.
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Originally Submitted
12/22/2010
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