Carne Adovada

• 3 lbs pork loin (cubed into 2 inch peices)
• 1 tablespoon chile, caribe (crushed chile flakes)
• 1 cup chile, rojo
• 1 cup chicken stock
• 1 tablespoon Mexican oregano
• 1/4 teaspoon cumin powder
• 2 tablespoons red chili powder (prefferably chimayo or new mexican)
• 2 garlic cloves (minced)
• 1/2 white onion (diced)
• 1/4 teaspoon black pepper
• 2 teaspoons red wine vinegar
• salt
• 2 1/2 tablespoons oil
• 4 tablespoons flour

1. Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux.
2. Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux.
3. Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender.
4. If using a crock pot cook on high for 4-6 hours.
5. Salt to taste and then serve.

pork loin, chile, chile, chicken stock, oregano, cumin powder, red chili powder, garlic, white onion, black pepper, red wine vinegar, salt, oil, flour

Taken from www.food.com/recipe/carne-adovada-379809 (may not work)