- 8 ancho chiles, seeds and stems removed
- 1 cup water
- 2 to 3 pounds pork,
cut into 1/2-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons all-purpose flour
- 2 large tomatoes, peeled
- 2 to 3 cups beef stock
- 1/4 teaspoon dried Mexican oregano
tablespoons lemon juice
- Salt and pepper, to taste
- Cover the chiles with water and simmer for 15 minutes until they are soft. Puree them in a blender along with the water until smooth.
- Brown the pork in the oil. Add onion and garlic and sauté until soft.
- Add flour
and quickly brown, being careful that it does not burn.
- Add the chile puree and
tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
- Add the beef stock and oregano. Cover the pan and simmer until the meat is tender,
about 1 1/2 hours. The meat should be tender and the gravy quite soupy.
- Before serving,
stir in the lemon juice.