Pork in Red Chile Sauce

Carne de puerco en chile colorado is ranch cooking from northern Mexico, and it depends on dried chiles rather than chili powder. Toasting the pods for a few seconds on a dry skillet deepens their flavor, but go too far and they turn bitter, so pull them the moment they smell nutty. Blending the soaked chiles with some of their soaking water and then straining gives a velvety sauce. The pork browns first, then gently simmers in the sauce until a fork slides through.