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How to make it

  • Heat a large nonstick skillet over medium high heat until hot.
  • Add chilies cook 2 minutes turning frequently then remove from heat and cool.
  • Discard stems and seeds then combine roasted chilies and boiling water then cover.
  • Let stand for 20 minutes then drain well.
  • Combine rehydrated chilies, broth and next 9 ingredients in a blender and process until smooth.
  • Cook chili paste in skillet over medium low heat until very thick about 8 minutes stirring often.
  • Cool completely then trim fat from pork and slice lengthwise cutting to but not all the way.
  • Open halves laying flat and place pork in rectangular baking dish and spread paste all over pork.
  • Cover and marinate in refrigerator 6 hours or overnight then prepare grill.
  • Remove pork from dish reserving chili paste and insert meat thermometer into thickest part.
  • Place pork on a grill rack coated with cooking spray and cook for 10 minutes on each side.
  • Brush with reserve chili paste often.

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