Chile Colorado con Carne

Remove stems and seeds from chile pods and place in seive or collander. Place larger bowl underneath seive and pour boiling hot water over chile, so that the pods are completely submerged in water. Let steep for 10-15 minutes so that the chile rehydrates and softens.

Lift seive out of water and transfer chile pods to blender or food processor. Take approximately 3 cups of that chile water and add it to the blender. Add garlic, oregano, cumin, and salt. Purée until you're left with a completely smooth chile sauce. Season cubed pork meat with salt, and sprinkle flour over it, so that the meat is fully coated in flour. Heat a large pot on the stovetop over medium heat. Add enough oil to coat the bottom of the pan. Once hot, add pork meat and let brown on all sides. Then pour in red chile sauce. Stir and place bay leaves on top. Let come to boil, lower the heat, cover with a lid, and let simmer for 30 minutes. Once done, remove bay leaves before serving, and enjoy.