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1 Fill A Large 10-12 Quart Stockpot With 5 Quarts Of Water. Set On Heat To Bring To A Boil While You Proceed With The Next Steps. 2 Remove And Discard The Stems, Seeds, And Large Veins From The Chili Pods. Heat A Cast Iron Pan On Medium High And Lightly Roast The Chili Pods For A Couple Minutes, Until They Begin To Soften. Do Not Let Them Burn. While The Chilies Are Heating, Bring A Medium Pot With 3 Cups Of Water To A Boil. Once The Chiles Have Softened, Submerge Them In The Pot With The 3 Cups Of Hot Water, Cover The Pot And Remove From Heat. Let The Chiles Soak In The Hot Water For 15 To 20 Minutes. 3 Heat A Tablespoon Or Two Of Olive Oil (Enough To Coat The Bottom Of The Pan) In A Large Saut
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