• Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.
  2 pounds lean pork loin or beef stew meat (for this recipe I'm using pork), 2 teaspoons kosher salt
• Heat a large dutch oven or pot over medium high heat. Add the pork cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
• Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
• Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
  1 Tablespoon all purpose flour
• Strain the sauce over the pot with the meat to remove any remaining seeds and skin.
• Note: If the sauce is too dense, add 1 more cup of water for a more brothy consistency.
• Cook on medium-low heat for 20 or 30 more minutes until the meat is fork-tender.
• Serve hot with tortillas, beans and rice.

Make the sauce while the meat cooks

• Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
  10 large dried Chiles Colorados or Chiles Guajillos (2 oz)
• In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
• Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes.
  3 large garlic cloves, ½ small white onion
• To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked.
  1½ teaspoon dried oregano (preferably Mexican oregano), ¼ teaspoon dried cumin, 1 Tablespoon kosher salt, 1 teaspoon fresh ground pepper
• Blend for a couple of minutes or until everything is pureed.