Carne Adovada - cooking recipe

Ingredients

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

Preparation

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