Heat a cast-iron skillet. Add chilies, turning often. Cook about 1 minute on each side and remove from heat. Let them cool.
Using kitchen shears, cut into rings, reserving seeds and discarding stems.
Cover with 1/2 cup of water and let soak until the chilies are soft and pliable -- about 10 minutes.
Transfer chilies, seeds and soaking water to blender. Add garlic, paprika, salt and pepper; pulse until paste forms.
Combine ground pork and chili paste in large bowl.
Cook in frying pan. Serve with warm tortillas.