Turbo sauce is made from the dried red New Mexican chilies that you see used in ristras. My friend Jane made it in many variations (add a can of tomatoes, or orange juice or tequila) and it was so good that we would eat the first batch with chips before we used it in the dinner recipe. I have fond memories of those days and was excited to try it as a marinade from my favorite blog, Use real butter. It is a versatile recipe that can be used in addition to a marinade, in tacos or enchiladas and more. My photo does not do this dish justice but it is fork tender and absolutely delicious! I made a half recipe and had plenty for a few meals and some to freeze as there are only two of us.
16 dried, red chile pods
3 tsps salt
4 cloves garlic
2 tsps oregano
5 lbs. pork (any tender cut) (*jen’s note, use pork shoulder)
Preheat oven to 325°F. Remove stems from the chile pods. Place pods in a pan and bake for 5-10 minutes, stirring occasionally, until chiles are lightly roasted. Leave oven door open (I didn’t do this). Don’t breathe the fumes! I shook the seeds out of the pods and discarded them. Place pods in a medium bowl and cover them with boiling water. Let them sit for 30 minutes. Drain the water from the chile pods, but reserve about 2 cups for the purée. Place pods in a food processor or blender. Add the salt, garlic, and oregano. Cover the mixture with the chile water. Blend well for 2 minutes or until the skins disappear. Cut the pork into 2×4 inch strips. Place the pork in a ziploc bag and add the sauce. Thoroughly coat the pork. Refrigerate for 24 hours. Preheat oven to 325°F. Place pork and sauce in a baking dish. Cover and bake for 4 hours or until meat is tender. Shred or chop meat.
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