– Dry toast the dried anchos, guajillos and chiles de arbol. Cool, then remove stems and seeds. Set into a bowl and cover with hot water.– Drain the water and add the rehydrated peppers to a large food processor.
– Heat your grill to medium-high heat and lightly oil the grates. Alternatively, you can make this indoors in a grill pan on the stove top.– Shake off excess marinade and grill the pork until cooked through.