1/3rd cup chile powder (Today I used ancho but use whatever you like and of course, using whole chiles, soaking and pureeing is preferable but not as quick)
1 head of garlic, coarsely chopped (grate it on a box grater if the cloves are large enough)
1 Tbsp. freshly ground coriander seed (cumin would be more common)
1 tsp. dried Mexican oregano
1 Tbsp. Kosher salt (or equivalent amount of your favorite salt)
1 Tbsp. cider vinegar (or more to taste. It should have a bit of a twang)
1 Tbsp. brown sugar, give or take (to offset the bitterness from the large amount of chile)
A little water to mix to a loose-paste consistency
Mix into
1 lb. good coarsely ground pork (And yes, grinding it yourself is better)
Today I mixed the cooked sausage with some cheese curds and inky-binky tiny red potatoes and stuffed it into some small poblano chiles. I then heated them over a low flame in a small amount of freshly made tomato puree.
And after a little mozzarella is melted on top.
Enjoy.
