Bob Gracey
I made this yesterday

20 or so dried new mexican chiles seeded and de veined
10 dried ancho pods seeded and de veined
one bag dried pepin chiles
one small onion chopped
3 tablespoon mexican oregano
salt and pepper
rehydrate using one bottle of dark beer (I like shiner bock) and enough water to cover

after the chiles are pliable...about 4-6 hours
add 2 or more seeded habaneros
blend into a smooth paste
salt and pepper to taste

sear 4 lbs of cubed pork loin or shoulder trimmed

marinate the pork in the chile paste for 48 hours
cook in a crock pot for 6-8 hours until the pork is fork tender

I add chicken stock to maintain fluid level and about a 1/4 of masa about 1 hour into the cooking to thicken the sauce
about 10 months ago · Report

Michael Jones
Thanks, Bob. Can't wait to try it!!
about 10 months ago · Report

Lesley Harelson
Bob - ooohhhh, sounds yummy. I'll have to try it your way. Thanks!
about 10 months ago · Report

Michael Jones
I'm pretty sure the dark beer is the ingredient I've been missing in mine...
about 10 months ago · Report

Bob Gracey
I have been kinda messing with the recipe for about 6 months...this one seems to get the right amount of smokey, sweet spicy balance for my taste
the next trial, I may add a can of adobo sauce to the party
about 10 months ago · Report

Michael Jones
Keep us posted! } D
about 10 months ago · Report

Chile Monster
Super yummy!
about 9 months ago · Report