Planning on making the Shredded Pork from " The el paso chili company's texas border cookbook".Big craving for some tacos!
It calls for 1/2 pound of dried New Mexico Chili pods and I don't have any... I do have dried Chili Ancho, Chili Pasilla and Chili Guajillo pods.
I don't know how hot the New Mexico chili usually are and have no idea of the hotness of the ones I have.
It would really bum me out to cook this for the 5hours or so that it will take and have it inedible.
TIA for any guidance.