5 dried red chile pods
1 1/2 cups water
2 cloves garlic, minced
1/2 teaspoon oregano
1/4 teaspoon salt
1 1/2 pounds lean pork steaks
Toast the chiles in an oven at 200°F for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
Put the chiles and water into a medium pan. Simmer for 15 minutes.
Put the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds.
Add remaining cooking water to the strained chile along with the garlic, oregano and salt.
Place the pork steaks (either whole or cut into chunks) into a glass baking dish. Top with the chile sauce. Cover and refrigerate for 8 to 24 hours.
Roast in a 350°F oven for 40 to 60 minutes, or pan fry in a nonstick skillet on top of the stove. (Check doneness by using a digital instant read thermometer. The temperature should be at least 160°F)
Chile Relleno Casserole
6 roasted and peeled green chiles, split in half
1 cup pepper jack or mozzarella cheese
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup 1% milk
1/4 cup all-purpose flour
Vegetable cooking spray
Preheat the oven to 350°F
Coat the bottom and sides of an 8 x 8-inch square glass baking pan with vegetable cooking spray.
Line the bottom of the pan with half of the green chile. Sprinkle half of the cheese on top.
Using an electric mixer, beat the egg whites with the cream of tartar on high speed until stiff peaks form. Set aside.
In a medium bowl, combine the milk and flour, stirring until smooth. Add the egg and blend well.
Fold the beaten egg whites into the flour/milk mixture until well combined. Do not beat.
Pour half of the egg mixture into the pan and spread evenly.
Place the rest of the chile on top. Sprinkle with the remaining cheese.
Pour the remaining egg mixture on top. Spread to cover evenly.
Bake in a preheated oven until the top is golden brown and set, about 25 minutes. The eggs should reach an internal temperature of at least 160°F.
Remove from the oven and let stand for 5 minutes. Cut into 4 squares.