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Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil-covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
Transfer the chiles to a blender along with 1 cup sodium-free chicken stock, garlic, sugar, and oregano.
In an ovenproof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow it to marinate for 15-30 minutes.
Broil your pork for 10 minutes, flipping once at the 5-minute mark (stretch goal: broil for another 15-30 minutes).
Enjoy alongside Mexican/Spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also, consider roasting pineapples at the same time you roast your pork.
Prep Time
30 minutes
Cook Time
30 minutes
Servings
2 people
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