8 ancho chiles, seeds and stems removed
1 cup water
2 to 3 pounds pork, cut into ½ -inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons flour
2 large tomatoes, peeled and chopped
2 to 3 cups beef stock
1/4 teaspoon dried Mexican oregano
2 tablespoons lemon juice
Salt and pepper to taste
In another pan, brown the pork in the oil. Add the onion and garlic and saute until soft. Add the flour and quickly brown, taking care that it does not burn. Add the chile puree and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
Add the beef stock and oregano. Cover the pan and simmer until the meat is tender, about 1 ½ hours. (The meat should be tender and the gravy quite soupy.)
Before serving, stir in the lemon juice.
Servings |
6-8 |
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