Hopefully, the chile you got is good and tasty. So let's start!
1) clean your chile. Take off the tops and empty the seeds. Also, keep an eye out for any areas of mold. If it's just a spot, take it off and keep the rest of the chile. If it's too much, throw the pod away.
STOP HERE FOR CHILE ONLY, OR CONTINUE TO MAKE WITH PORK
So put your blended chile aside. Yes, this is the nice, bright color you are going for. The darker red chile you see in some restaurants are usually made of powdered chile. Not my favorite.
1) Get a pork loin - trust me, this will save you time from cutting all the fat off. BUT, you don't get chicharones from the loin. So it's all up to you. Cut into small squares. Add some oil since it's lean and you don't want it to burn or dry out. Cook it FAST.
cooked and a little browned, add some flour. Mix to make sure the flour covers the meat properly and it also soaks up the oil.