This is a recipe from "Special Mexican Dishes: easy and simple to prepare."

Ingredients

• 2 lbs pork loin
• 24 dry red chiles
• 4 garlic cloves
• 1/2 to 2/3 cup of water
• 2 tsp salt
• 1 tsp white vinegar
• 1 tsp oregano

I'm always confused about what chiles to buy; there are so many. This time I was shopping at Food City and bought New Mexico chile entero from the bins.

Cut pork loin into thin strips 5 to 6 inches long and about 2 inches wide and about 3/8" thick. Place in a deep dish and set aside. Wash and clean the dry peppers, leaving a few seeds for spicy flavor. Place the clean chile peppers in a large pot and add enough hot water to cover all the chiles. Cover the pot and soak the chiles for 30 minutes. Save 2/3 cup of water to make chile pulp. Place following ingredients in a blender: drained chiles, garlic cloves, salt, water and vinegar. Blend mixture to form a pulp. Add oregano to the pulp and mix. Add this pulp mixture to the meat, soaking all the strips. Marinate overnight. Roast in preheated oven at 275°. Roast 35 minutes or until well done.

Final result? Well, I gotta say that although this stuff is edible, it doesn't make me want to make it again.