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For the marinade:
1 quart plus 1/3 cup water
4 ounces red New Mexican chilis
1 1/2 tablespoons Szechuan peppercorns, toasted and finely ground
10 Indonesian long peppercorns, toasted and finely ground
3 tablespoons coriander, toasted and ground
3 cinnamon sticks, toasted and finely ground
3 tablespoons fennel seeds, toasted and ground
1 tablespoon dried ginger, toasted and ground
10 cloves, toasted and finely ground
1/2 ounce peeled and finely chopped ginger
