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  Lomo de Puerco Poblano (Puebla-Style Pork Loin)

3 dried ancho chiles*
3 dried mulato chiles*
1 cup hot water
2 cups dry red wine or beef stock
4 to 6 mint leaves
4 to 6 cloves garlic, coarsely chopped
1 bay leaf, crushed
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cinnamon
Salt and freshly ground pepper to taste
2 to 3 lbs boneless pork loin, cut into 2-inch cubes

* Available in finer supermarkets and Hispanic specialty shops.

Remove and discard the seeds and stems of the dried chiles. Tear the chiles into pieces and soak in the hot water for 1 hour. Combine the chiles, along with the liquid they were soaking in, and the remaining ingredients except the pork in an electric blender or food processor. Process until smooth. Combine the marinade and the pork in a covered container and refrigerate 24 hours, stirring occasionally. Place the pork and marinade in a heavy casserole and simmer tightly covered over low heat for 2 hours, until the pork is tender.

Yield: 4 to 6 Servings