Kokopelli Pork
Makes 6 servings

• 2 - pounds pork tenderloin, cut into 1/2 – inch cubes

• Red Chile Sauce

  • 6 to 8 - dried red chile pods

  • 3 - cups hot water

  • 4 - cloves garlic

  • 1/2 - teaspoon salt

  • 3 - cups water

  • 1 - cup crushed red chile, seeds included

  • 1 - Tablespoon garlic powder

  • 1 - teaspoon salt

  • - 6 flour tortillas

  • Pico de Gallo

Directions:

1. In a non-stick baking pan, place the pork. Put in oven and bake for 30 minutes. For even cooking, stir the pork occasionally.
2. To fix the red chile sauce, place the chile pods in a medium saucepan and cover with hot water. 
3. Steep the chiles for 20 minutes or until they are soft. Drain chiles and throw away the water.
4. In a blender or food processor, add the chile pods, garlic, salt and water. Puree the mixture until smooth. 
5. If necessary, add extra water. Into a saucepan, pour the mixture and simmer until slightly thickens.
6. Take the baking pan from the oven. Keep the pork juices, stir in the red chile sauce. Add the crushed chile, garlic powder and salt. 
7. Return pork to the oven and bake 45 minutes or until the pork is tender. Stir the dish several times during the cooking.
8. Remove from oven and serve with flour tortillas and Pico de Gallo.