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
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.