Heat heavy large skillet over medium; add chilies. Using spatula, press
down on chilies until beginning to soften and darken, about 2 min per side.
Transfer chilies to work surface; cool.
Cut chilies in half lengthwise; remove seeds and stems and discard. Place
in bowl. Add enough boiling water to cover; let stand until chilies soften,
about 1 hour.
Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender.
Add vinegar, garlic, cloves, oregano, cinnamon, thyme, and reserved soaking
liquid. Blend until smooth paste forms, about 2 min. Arrange pork in
shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at
least hours or overnight.
Heat oil in large nonstick skillet over medium heat. Remove pork from
marinade, scraping off excess chili paste. Season pork with salt and
pepper. Add pork to skillet; cook until brown and cooked through, about 5
min per side.
Per serving: Cal 215 / Total Fat 8g / Sat Fat 2g / Chol 106mg
Recipe by: Epicurious web site
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec
11, 1997
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