Carne Adovada, Traditional New Mexican - cooking recipe

Ingredients

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

Preparation

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