Pork and New Mexican Chile Sauce

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 3 ounces dried mild red New Mexican chile pods (10 to 12)
• 4 garlic cloves
• 1 tablespoon garlic powder
• 3 cups water
• 1 1/2 teaspoons salt
• Accompaniments: refried beans and cooked white rice

1. Preheat oven to 375F.
2. Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
3. While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes.
4. Drain chiles, discarding soaking water and stems.
5. Puree chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth.
6. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.

pork shoulder, red new, garlic, garlic, water, salt, beans

Taken from www.epicurious.com/recipes/food/views/pork-and-new-mexican-chile-sauce-107204 (may not work)