http://www.sonoranliving.com/catego...show.asp?id=927

you can get bag of the dried chiles in the grocery store. they are whole chile pods, not the powder. also you can buy it premade, frozen in some parts ofthe country.

if premade, skip steps 1-6

Serves 10-12.

Ingredients
24 Hot New Mexico red chile pods
6 cups Chicken Broth
3 Cloves garlic, minced
2 tsp Mexican oregano
2 tsp Ground cumin
1 tsp Salt
4-5 lb Boneless pork shoulder (cut into chunks)
1/4 cup Canola oil

Putting it Together
1. Remove stems, seeds and veins from the chiles.
2. Carefully toast the pods, in a dry iron frying pan until soft and pliable but not until burnt.
2a. (If the chiles burn they will become bitter.)
3. Simmer the chiles in the chicken broth along with the garlic, oregano, cumin, and salt for 20 minutes.
4. Run chiles and broth through the blender one-half cup at a time.
4a. (Be careful hot liquids expand in a blender and can spill out the top and burn you.)
5. Work sauce through a wire sieve with the back of a spoon into a mixing bowl, until only the chile solids are left in the sieve.
6. Discard chile solids.
7. Trim any excess fat from the pork roast and cut into large chunks.
8. Brown the pork in the oil and place in a crock-pot with the sauce for 5 or 6 hours on low.

I used a 3 lb pork loin roast, cubed, and the frozen premade chile sauce, cooked per the container. (added 2 cups water, salt, sauteed garlic). cooled that. browned and drained the pork. put chile mix and pork in crock pot.

this is nice on a cool day.

you may want some sour cream or yogurt on hand, because it's HOT!!