This version is not real hot -- add up to 4X the amount of chile powder and
/or crushed red chile.

Place everything except the stock and the pork in a blender or processor
and puree. Add stock as needed to make a thick sauce.

Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.

Note: You can also use beef (marinate the same time as the pork), or
chicken (marinate 8 hours or so). Serves 6-8. Eat plain, or make
burritos, etc.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,