Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.

7 to 8 whole dried chile pods, seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
1 (2 pound) boneless pork butt or shoulder, thinly sliced or cubed

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a nonreactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.

When ready to bake, heat oven to 350 degrees F. Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.