Chile Colorado

Ingredients

• 2 lbs lean beef or pork or half of each
• 7 ancho chiles or 10 New Mexico red chiles
• 4 garlic cloves, peeled
• 1/2 cup pork lard
• 1/4 cup flour
• 1 1/2 tsp salt
• 1 tbsp dried oregano leaves
• 1 tsp ground cumin

Directions

1. Boil the meat in water with some salt and ground black pepper until the met is tender. Drain the meat, saving broth. Cube it. Set aside.
2. In the meanwhile, remove tops and seeds from chiles and boil in salted water for 10-15 min. Cool and puree in blender with 1-2 cups of broth, and garlic (you may use some of the water from chiles too).
3. Pan fry the meat in 1/4 cup of lard.
4. In the remainder of lard brown flour until golden brown. Add chile puree, meat, and salt. Bring to boil and then simmer for 10-15 min to thicken the sauce.
5. Add the oregano and cumin and cook another 10 min.
6. Serve with flour tortillas. Garnish with chopped scallions, lime juice, etc. Beans and Mexican rice go mighty nice.