- 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
- 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.