Instructions: Remove seeds and veins from ancho chile. Wash ancho and soak in boiling water for 30 minutes. Place the ancho, water and tomato into a blender or food processor and putee until smooth.

Crumble pork into a skillet and cook until browned (about 20 min) over medium high heat. Add onion and garlic and cook until soft. Add the diced green chiles, oregano, and cumin. Stir in the ancho-tomato puree, check the seasoning, and salt to taste.

Add potato and heat, stirring occasionally, until the potato is heated through.

NOTES : Good quick filling for sopes, tacos, flautas, burritos, and chimichangas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.