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1 picnic pork roast, chopped in 1 in. pieces
1-2 cloves garlic
1 lb. red dried chili (Mexican & California), cleaned from stems and seeds
1 onion

Boil red chilies until soft. Spoon them in the blender 1/2 filled each time with 1/2 cup of its own water (that was boiled). Blend on high for 1 minute. Strain sauce through strainer. Set aside in a pan and season with salts (garlic and onion). Boil cut pork about 2 hours until done with garlic, onion, salt, and pepper to taste. At last 1/2 hour add in red chili sauce and simmer. May be served with: cabbage or cilantro, oregano, lemon, chopped onion and corn tortillas on the side.

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