Soak ancho in hot water until soft, about 30 minutes. Drain and discard soaking water. In a blender or food processor, combine cranberries, ancho chile, honey and salt and puree. Add enough hot water to make the marinade pourable.
Pour marinade over pork. Marinate for at least 4 hours or preferably overnight. Remove pork from marinade and skewer. Grill over moderate fire until cooked through. Best with wood smoke!
A recipe from http://kitchenmouse.rozentali.com/2010/06/shashliks/
Posted by Cori Rozentāle on .