Total Time: 16 hours
- 2 pounds pork shoulder, cubed
- 3 TBSP vegetable oil
- 3 TBSP all-purpose flour
- 2 TBSP New Mexico red chile powder
- 1 TBSP ancho chile powder
- 1 TBSP garlic powder
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp salt
- optional: cornbread, cooked rice or tortillas for serving
- Heat the oil over medium-high in a medium size saucepan.
- Stir the flour into the oil and continue stirring until well blended.
- Add the chile powders, garlic powder, oregano, cumin, and salt and cook while stirring, about 10 seconds.
- Slowly pour in the water a little at a time while continuing to stir until no lumps remain.
- Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Transfer the sauce to a large bowl and let sit until its cooled off to room temperature.
- When sauce is cooled add the cubed pork and stir to coat. Cover the bowl and refrigerate for at least 8 hours up to 24 hours.
- Remove pork and sauce from fridge and pour into a slow cooker. Cover the slow cooker and set to low. Cook on low for 8 to 10 hours.
- Serve pork dish by itself like a chili or stew or serve with cooked rice or tortillas.