Carne Adovada

15 dried New Mexico chiles (or California dried chiles)
4 pasilla or ancho dried chiles
4 cloves garlic, put through press
1 Tablespoon oregano
1/2 cup chicken broth
The meat
3 and 1/2 pounds pork filet
1/4 cup apple cider vinegar

Rinse the chiles and pour boiling water over them. Cover with a lid, allowing them to steep for one hour. Lift the soaked chiles out of the water and place half of them at a time into a blender with one-fourth cup water. Puree. Pour the puree through a wire mesh sieve, pressing with a spoon. Stir the garlic and oregano into this puree and set aside while you prepare the meat. Cut the pork into one-inch slices and then into three-inch strips. Place in a glass or pottery bowl and sprinkle with the vinegar. Next envelop the meat with at least three-fourths cup of the chile puree. Marinate in refrigerator for a minimum of 12 hours or overnight. Place the marinated pork with chile in a heavy cooking vessel covered with a double layer of foil or lid. Bake at 325 F. for two hours. Toward the end of the cooking, mix the remaining chile puree with the chicken broth and pour it over the meat in order to create a thicker coating on the pork. Bake for at least 15 minutes longer. Serve Carne Adovada with piles of flour tortillas and beans so your guests can make their own burritos. This stores very well for three days in the refrigerator. You can also serve this over steamed rice. It makes a nice Mexican stew.