Large Dried Red Chiles (New Mexico or California) Seeded — 2
Vegetable Oil — 1/4 cup
Salt — 1 tsp
Fresh Cracked Pepper — 3 tbsp
Fresh Thyme Leaves, Chopped — 3 tbsp
Fresh Rosemary, Chopped — 2 tbsp
Orange Marmalade — 4 tbsp
Red Wine Vinegar — 4 tbsp
Boneless Pork, Fat Trimmed, Cut Into 1″ Cubes — 1 1/2 lbs
Poblano Chilies, Seeded, De-Ribbed, Cut Into 1″ Pieces — 4
Tear up the dried chilies into a bowl and stir in the oil, salt, pepper, thyme, rosemary, marmalade and vinegar. Add the pork cubes and toss to coat thoroughly. Refrigerate overnight.
Thread the pork and poblano chile pieces onto metal skewers and grill over medium-high heat for approximately 3 minutes. Flip, then grill for another few minutes.
Serve over a bed of arroz verde accompanied with grilled corn tortillas and cilantro.
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