Cut meat into bite size pieces. Brown in the vegetable oil. Add water. Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water to cover. Cover and bring to boil. Remove from heat and let stand until the chiles are softened (approx one hour). Drain the water. Remove stems and seeds (of course leave seed for more heat). Put chiles in blender along with 1/2 cup of the cooking broth. Puree. Strain the puree through a sieve. Add the puree to the meat and broth. Mince the garlic (whichever method you prefer). Chop the onion. Saute together until onion is clear, not browned. Add flour, stir and cook for about one minute more. Add onion mixture, oregano and cumin to meat. Cover and simmer 1 1/2 hours. Taste and adjust seasonings.

4-6 servings for mere mortals.
1-2 servings for Chile-Heads.

From: Kevin Crooks
Posted By:Kevin Crooks
Post Date: Thu, 11 Dec 1997