• 5 roasted chile pods
• 1½ cups water
• 2 cloves garlic, minced
• ½ teaspoon oregano
• ¼ teaspoon salt
• 1½ pounds lean pork steaks

1. Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
2. Put the chiles and water into a medium pan. Simmer for 15 minutes.
3. Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
4. Add the remaining cooking water to strained chile along with garlic, oregano and salt.
5. Place pork steaks either whole or cut into chunks in glass baking dish. Top with the chile. Cover and refrigerate for 8-24 hours.
6. Roast in 350° oven for 40-60 minutes. Or pan fry in nonstick skillet on top of the stove. (Check if done by using a digital instant read thermometer. Temperature should be at least 160°F.)

From Flavors of Fiesta by University of Illinois Extension