Recipe for cooking durango stew

Recipes from Mexico :: Mexican Soups and Stews

8 ancho chiles, seeds and stems removed
1 c. water
2 to 3 lbs. pork, cut into 1/2-in. cubes
3 Tbsp. canola (or other vegetable) oil
1 large onion, chopped
2 cloves garlic, chopped
2 tsp. flour
2 large tomatoes, peeled and chopped
2 to 3 c. beef stock
1/4 tsp. dried Mexican oregano
2 Tbsp. lemon juice
Salt and pepper, to taste

Cover the chiles with water and simmer for 15 mins. until they are soft. Purée 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 purée and tomatoes, let it come to a boil, reduce the heat, and simmer for 15 mins.

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 soup. Before serving, stir in the lemon juice.