4 ancho or California dried chiles (4 to 6)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
3 cloves garlic, peeled
juice of 1 orange, 1 lemon and 1 lime
Remove the seeds and veins from the chilies, tear the chilies into small pieces, and soak them in warm water until they begin to swell, about 30 minutes. Drain, reserving the water.
Combine the ingredients in blender or food processor and blend to a not-too-smooth texture (there should still be pieces of chili identifiable in the
paste). If more liquid is needed to blend, add a little of the soaking liquid.
Makes 1 cup, enough for 6-8 chops or 2 pounds of cubed pork. Can also use on chicken or turkey parts, but do not marinade these overnight.