Recipe for cooking durango stew

Soups for Salads :: Stews

Durango Stew

8 ancho chiles, seeds and stems removed
1 C. water
2 to 3 lb. pork, cut into 1/2-in. cubes
3 Tbsp. canola oil
1 lrg. onion, chopped
2 cloves garlic, chopped
2 tsp. flour
2 lrg. 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 min. until they are soft. Pure them in a blender along with the water until smooth.

Brown the pork in the oil. Add onion and garlic and saut until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile pure and tomatoes, bring to a boil, reduce the heat, and simmer for 15 min.

Add the beef stock and oregano. Cover the pan and simmer until the meat is tender, about 1 1/2 hr.. The meat should be tender and the gravy quite soupy. Before servings, stir in the lemon juice.