24 dry chile pods
1 tablespoon salt
4 cloves garlic
1 tablespoon oregano leaves
3 1/2 cups water
10 lean pork chops or steaks

Remove stems and seeds from chile pods. Place on cookie sheet and roast in oven at 250 degrees F for 3 to 4 minutes turning frequently to prevent their burning. Rinse and drain pods. Blend a few at a time with water, garlic, salt, and oregano in an electric blender. When sauce is smooth, pour over the pork in a large bowl and marinate 24 hours. To cook, spread pork and sauce in a baking dish or roasting pan and bake at 350 degrees F for 1 1/2 hours. Serves 10 or 5 if the steaks/chops are small.

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