Preheat oven to 375° F.
In a non-stick baking pan, place the pork. Put in oven and bake for
30 minutes. For even cooking, stir the pork occasionally. To fix the red chile sauce, place the chile pods in a medium
saucepan and cover with hot water. Steep the chiles for 20 minutes or until they are soft. Drain chiles
and throw away the water.
In a blender or food processor, add the chile pods, garlic, salt and
water. Puree the mixture until smooth. If necessary, add extra water. Into a saucepan, pour the mixture and
simmer until slightly thickens. Take the baking pan from the oven. Keep the pork juices, stir in the
red chile sauce. Add the crushed chile, garlic powder and salt.
Return pork to the oven and bake 45 minutes or until the pork is
tender. Stir the dish several times during the cooking. Remove from oven and serve with flour tortillas and Pico de Gallo.