For the last few months I've had a serious taste for chile negro, a dish my Mexican grandmother made. I'm not sure if it's with pasilla chiles or not. When she made it, she used chunks of pork cooked in water and garlic. The rest is a mystery to me! If you have any good ideas about how to make this dish, please let me know. We happen to be on holiday in a place where there are some great Mexican grocery stores, and I'd like to stock up before I head back to the hinterlands of Berkshire Country, MA. Thanks!