Carne Adovada

Ingredients

2 tablespoons canola oil

3 tablespoons all-purpose flour (or Red Mill, gluten-free 1-to-1 flour)

4 tablespoons New Mexico red chili powder

2 1/2 cups warm water

3 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

1/3 teaspoon ground cumin

1 tablespoon salt

3 pounds cubed pork stew meat

Directions

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chili powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.

Place pork in a large baking pan or casserole pan. When chili mixture has cooled, add it to pork and mix until pork is covered with chili. Marinate pork for at least 12 hours or overnight.  Preheat oven to 325 degrees F (165 degrees C).  Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

I got this off of the following site: http://allrecipes.com/recipe/carne-adovada-2/detail.aspx

I just got back from New Mexico and this stuff is amazing!  It's also great with sopaipillas.  Rice and beans, of course, also make great sides.