Carne Adovada, Traditional New Mexican

• 1 1/2 cups crushed dried anaheim chiles, stems removed
• 2 tablespoons shortening
• 2 tablespoons flour
• 4 cloves minced garlic
• 1 teaspoon american dried oregano or 1 teaspoon mexican dried oregano
• 3 cups water
• 2 lbs pork, cut in strips or small cubes

1. Most recipes tell you to remove the seeds.
2. Don't!
3. Melt the shortening and stir in the flour.
4. Heat until browned; don't let it burn.
5. Crumble the chiles finely; toss them in the pot.
6. Add the garlic and oregano; stir.
7. Slowly stir in the water, and heat.
8. Simmer for 45 minutes, stirring occasionally.
9. Line an oven proof glass pan with foil.
10. Place the pork in the pan; cover with the chile.
11. Cover the pan.
12. Let the pork sit in the chile in the refrigerator 24 hours.
13. Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
14. Stir occasionally.
15. Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
16. Pork should be very, very tender and falling apart when finished.
17. If necessary, cook a little longer.

anaheim chiles, shortening, flour, garlic, american dried oregano, water, pork

Taken from www.food.com/recipe/carne-adovada-traditional-new-mexican-29182 (may not work)