Anonymous August 20 2005

3 ancho chilies and 3 mulato chilies, dried, or an equivalent of any

other dried chilies (I used anaheim to great effect)

6 large, fresh mint leaves, chopped

2-3 sprigs fresh cilantro

1/4 teaspoon dried oregano, preferably Mexican oregano, but Italian

works well, too

1/4 teaspoon ground cumin

3 cloves garlic, crushed

1 bay leaf, crushed

1/4 teaspoon ground cinnamon

salt and freshly ground black pepper

2 cups dry red wine

3 lbs boneless shoulder of pork, or pork tenderloin, cut into 2-in pieces

2 + 2 Tbsp olive oil

Toast the chilies lightly in a dry frying pan. TEar off the stems, shake out the seeds, and tear into pieces. Put into a bowl with warm water to cover and soak for 30 minutes. Stack with the mint, the garlic, the cilantro and the bay leaf on a cutting board and chop

them all together very finely. Put in a bowl and stir in the wine,

ground spices, two tablespoons olive oil, and salt and pepper.

Marinate the pork in the mixture for 24 hours in the refrigerator,

turning the pieces at least once. Transfer the pork and the marinade

into a flameproof casserole or large pan with a lid, add

two more tablespoons olive oil, cover, and cook over low heat until

the pork is tender, about 2 hours. (I stir it about once every 1/2

hour). Serves 8. (To serve 4, cut the amount of pork and wine in

half). Serve with white rice and tortillas and a greens salad. Very

delicious. I have successfully substituted bone-in, skin-on chicken

thighs for the pork - it only takes about 90 min to cook, and is

equally delicious.