Instructions: This recipe was one of eight finalists in the cook-off at the Gilroy Garlic festival in 1999.

1. Pour 6 cups water in large, heavy saucepan or Dutch oven. Add pork, garlic, onion and salt. Bring liquid to a boil. Reduce heat to low and cook, uncovered, adding more water if needed, until meat is tender when pierced with tip of a sharp knife, about 1 hour. Skim off and discard any foam that rises to the surface as pork cooks.

2. In a large skillet, heat vegetable oil until hot. Working in batches, add a few chiles to the skillet and cook until limp and barely softened. Turn and cook 10 seconds longer. Drain on paper towels. Repeat with remaining chiles.

3. Reserve cooking oil, placing half in small bowl and leaving the rest in the skillet. Place chiles in a heat-proof bowl and cover with boiling water. Set aside to soften, about 10 minutes. Drain in a colander.

4. Use a slotted spoon to remove pork, garlic and onion from the saucepan. Reserve broth.

5. In the same large skillet heat the chile-flavored oil over high heat. Working in batches and adding more oil if needed, add pork and cook, stirring occasionally, until browned on all sides.

6. In blender or food processor combine the softened chiles with 1/2 cup of the reserved cooking broth, the cooked garlic and onion and the ingredients for the garlic spice mixture. Blend until smooth.

7. Add the reserved chile-flavored oil to the skillet over medium heat, add pureed chile mixture and cook, stirring occasionally, until heated through, about 3 minutes.

8. Pour chile mixture and pork into saucepan, adding remaining broth.

Bring to a boil over medium heat. Stir in bouillon cubes and reduce heat to low. Taste for seasoning, adding salt and pepper as needed.

Cook 10 minutes to blend flavors. Serve with rice and tortillas.

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