Get a bag of dried red chiles. Measure out a couple of cups, pick through them for surprises, take out some seeds if you want, and rinse well. Add 3-4 cups of water, some garlic, chopped onions, and cumin, and a couple of tsp. of salt. Simmer for at least 15 minutes, until chiles are soft. Cool slightly (you can put some ice cubes in to hurry things up), then run the sauce through the blender, a couple of cups at a time. You might want to strain it, too, to avoid getting chile skins on your teeth.
Brown some cubed pork (from steak or chops or tenderloin) in some olive oil. Add some chopped onions and a couple of cups of the red chile sauce. Simmer, covered, until the pork is tender—half an hour or a little longer.