Chili Colorado

This is another family recipe that I've been lucky to get a hold of. It's a traditional Mexican dish. The meat is meant to be served wrapped up in tortillas with some of the sauce, but you can also use it in just about anything Mexican style - tacos, tostadas, burritos, etc.

2 lbs. boneless pork, cut into 1/2 inch cubes
2 tsp. salt
3 1/2 cups water
2 cloves garlic, peeled
1/8 tsp. cumin seed
1/4 tsp. oregano
8 dried anahiem chilies (chilies de la tierra)
2 tbsp. peanut or safflower oil
2 tsp. flour

Put the meat, salt and 1/4 cup water into a heavy pan. Cover pan and cook over low heat, shaking from time to time to prevent sticking, until the meat is just tender and the fat is rendering out. This should take about 45 minutes. If the meat becomes too dry during cooking add a little more water.

Crush the garlic, cumin and oregano in a mortar. Remove stems from chilies (leave seeds and veins), place in a pot, cover with water and simmer for about 10 minutes until the skin is soft. Drain water and place chilies in a blender with garlic paste and 1 cup water. Blend until smooth and set aside.

Add oil as necessary to the fat in the meat pan to make about 3 tbsp. Heat the oil and fry the meat lightly, turning it from time to time. Sprinkle the flour over the meat and keep frying until it slightly browns. Pass the chili sauce through a strainer into the pan and fry for a few minutes longer, stirring and scraping the bottom of the pan. Add the remaining 2 1/2 cups water (the sauce should be thin) and cook for 15-20 minutes longer.