Chili Colorado

• 2 1/4 lb. boneless pork, cut in 1/2-inch cubes, leave some fat on
• 2 tsp. salt
• 3 1/2 c. water (about)
• 2 cloves garlic
• 1/8 tsp. cumin seed
• 1/4 tsp. oregano
• 8 Anaheim chiles
• 2 Tbsp. oil
• 2 tsp. flour

1. Put the meat, salt and 1/4 cup of the water into a heavy pan. Cover pan and cook over low heat, shaking pan from time to time to prevent sticking, until the meat is just tender, all the liquid absorbed and the fat is rendering out, about 45 minutes.
2. If it becomes too dry during cooking, add a little water.
3. Crush the garlic, cumin and oregano in a mortar.
4. Remove stems from chiles (leave in the seeds and veins). Cover with water and simmer about 10 minutes or until the skin is soft.
5. Drain and transfer to a blender jar, along with 1 cup of the water, the garlic, cumin and oregano; blend until smooth.
6. Set aside.

boneless pork, salt, water, garlic, cumin seed, oregano, chiles, oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338065 (may not work)