Place the meat in a large pot with 1/2 cup water and cook, uncovered, for 2 hours over low heat, stirring occasionally and adding water if the meat is sticking.

To make sauce, stem, seed and rinse the chilies, then place them in a pan with water to cover. Bring to a boil. Simmer, covered, until tender, about 15 minutes; remove from heat. Drain, reserving the chile juice. Puree the chilies in a blender or food processor with 2 cups of the reserved chile juice and garlic powder, oregano, cumin and salt. Strain and set aside.

Drain any excess water from the pan in which you have cooked the meat, then sprinkle the flour over the meat, tossing to coat evenly. Cook about 10 minutes over medium heat, stirring occasionlally; add oregano, garlic powder,salt, and chile sauce. Add 1 1/2 cups water and simmer 30 minutes.

Makes 8 to 10 servings.

NOTE: I had this dish a few years ago and loved it. However, it was so hot that my mouth burned for hours afterwards. Adjust this dish to suit your tastes. The house version was fiery.

This is a very authentic New Mexican carne adovado. La Tertulia in Santa Fe is one of my favorite restaurants. Their adovado is terrific. Do you have a source for the chiles over there? The note in the recipe isn't mine but it is accurate regarding the fieryness of this dish.