New Mexico Style Carne Adovada

• 2 1/2 lbs pork shoulder
• 16 ounces water
• 6 garlic cloves, peeled and roughly chopped
• 1 medium onion, peeled and chopped
• 1 tablespoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon dried oregano
• 3 ounces red chili peppers, coarsely chopped
• 2 1/2 ounces red chili powder (Hatch chiles would be perfect)

1. On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
2. Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
3. Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

pork shoulder, water, garlic, onion, salt, fresh ground black pepper, oregano, red chili peppers, red chili powder

Taken from www.food.com/recipe/new-mexico-style-carne-adovada-466011 (may not work)