PORK AND NEW MEXICAN CHILE SAUCE

Pork and New Mexican Chile Sauce image

Yield Makes 6 main-course servings

Number Of Ingredients 7

2 pounds boneless pork shoulder, cut into 1-inch cubes
3 ounces dried mild red New Mexican chile pods (10 to 12)
4 garlic cloves
1 tablespoon garlic powder
3 cups water
1 1/2 teaspoons salt
Accompaniments: refried beans and cooked white rice

Steps:

Preheat oven to 375°F.
Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.