Eagle Nest Red Chile from Alan's Kitchen
http://www.alanskitchen.com/CHILI_BOWL/Eagle_Nest_Red_Chile.htm

8 – dried red chiles
2 – ancho chile
2 – cups hot water
2 – tablespoons vegetable oil
2 – pounds pork tenderloin, cut into 1 ½-inch cubes
1 – large onion, chopped
3 – garlic cloves, minced
3 – cups beef broth
¼ - teaspoon kosher salt

Preheat oven to 250 degree Fahrenheit.

You want to toast the chiles.  First, place the chiles on a baking pan.  Stick in the 
oven for 15 minutes.  You want the chiles to become fragrant.  However, you do not 
want them to burn, so watch carefully.  Remove from oven and let cool about 10 minutes.  
When cool, you want to cut off the stems and remove the seeds.

In a small glass bowl, crumble roasted chiles.  Add hot water to cover.  You want to 
steep chiles 15 minutes or until soft.  Drain and throw out the water.

Get a skillet.  Heat over medium heat and add oil.  You want to add the pork and 
brown.  When browned, remove the pork from the pan.  Place the pork on a plate 
and cover.  In the skillet, add the onion.  Sauté until the onion turns brown, this 
should be about 8 minutes.  It is time to add the garlic.  Cook the garlic and onions 
for an additional 2 minutes.

Remove chiles and onion mixture to a blender.  It is very permissible to use your 
food processor.  Add a cup of the broth to the mixture and process until smooth.

You need a saucepan.  I know this is another thing to wash.  You want to combine 
the chile mixture, pork, and remaining broth in the saucepan.  Put the pan on high 
until it is about ready to boil.  Then reduce the heat to a simmer.  Cook for 1 to 1 ½ 
hours.  You want the pork tender and have a thick sauce.

To take on a picnic, you can fix a day or two ahead.  Heat in the microwave or on 
the stove and pour into a thermal container.  When you are at the picnic, you can 
serve it hot.  An alternative, you can take a saucepan and re-heat the chili on the 
grill at the picnic.

This recipe should be for four to six servings.