The Sonoran landscape is riddled with mesquite trees, wild chile bushes, and barbecue pits. Not surprisingly, the Sonoran people are known for their fiery barbecued meats. Children and grownups alike gather wild chiltepin chiles from the bosque—the forested banks of rivers and streams—and sell them in the markets or next to the serious speed bumps in the road where you must slow down or lose your transmission. This recipe is typical of ranch-style cooking in northern Mexico except that a modern indoor oven replaces the traditional wood-fired barbecue pit. This recipe makes enough for a crowd. To halve, use two and a half pounds bone-out pork butt or four pounds country-style pork ribs, and halve the remaining ingredients, adjusting the cooking time accordingly. Note that the pork must marinate overnight.
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