15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla) - * All are pretty mild except the pasillas
2 1/2 cups of water
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
Put peppers and 2 1/2 cups of water into a blender (use fresh water, usage of the soaking water will result in a bitter sauce)
Add garlic, cumin and salt.
Cover and blend until smooth.
Use a colinder to strain the mixture and throw away the chunks that do not mix in the blender
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of water.
Pour into cooked and shredded pork.
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
