Mama Maggie's Kitchen

For the Chile Colorado Suace:
Cut the stems off, and remove the seeds and veins of all the chiles.
Add the chiles to a large stock pot.
Cover with water.
Bring to a boil.
Turn heat off.
Let sit in the pot for 5-10 minutes, or until pliable.
Discard the water.
Add the rehydrated chiles to a blender.
Add salt, cumin, garlic, onion, and pork broth to the blender.
Blend until smooth.
Set aside until ready to use.
For the Cactus Paddles:
Carefully remove the thorns (if necessary) with a sharp knife.
Rinse the cactus paddles.
Dice into 1-inch pieces.
Place them in a stock pot and cover with water.
Add salt and baking soda to the pot.
Boil for 10 minutes.
Discard water and rinse the cooked nopales.
Set aside until ready to use.
For the Pork:
Heat the olive oil.
Season the pork with salt, pepper, and cumin.
Add the pork to the pot.
Brown the meat.
Stir occasionally.
This will take about 5 minutes.
Add the diced onion and cook for 1 minutes, or until translucent.
Add the pork broth and chile colorado sauce.
Mix to combine.
Cook for 25 minutes on medium heat.
Add the nopales.
Cook for 5 additional minutes.
Serve and enjoy!