bobobonobo

Gosh, I can hardly believe that I'm defending using something against a
pretty legitimate "does not belong", but the nice flavor that a little
pork imparts to chile is something I've experienced, and specifically
with NuMex Reds, though not as enchilada sauce. It's nice that it
doesn't have all kinds of other stuff added, as so often people want to
throw other ingredients in.
I can certainly see why you'd caution, "this must be done carefully,"
when you're referring to re-hydrated reds. I bet it took you a while to get that right.

I think that's what the masa was about, and it does seem that the quart
of stock would need to be reduced a bit, rather than merely brought to a
boil, though those NuMex chilies are often pretty large.

I'm x-posting my reply, I think, quite aptly.

--Bryan