5 lbs. pork tenderloin, cut in 3 or 4 pieces
1 1/2 c. flour
2 c. cold water
6 c. meat stock
1 qt. chile caribe (seasoned with garlic, oregano and salt)

Place pork tenderloin in large kettle. Add water to cover meat. Boil slowly until tender, adding water if needed, approximately 3 hours. Remove meat to platter; set aside.

Measure 6 cups meat stock; bring to boil. Dissolve flour in cold water and add slowly to boiling meat stock. Stir vigorously until it comes to a second boil. Boil slowly for 45 minutes, stirring frequently. Strain.

Add to strained mixture 1 quart chile caribe, mix well, stir and bring to a boil. If mixture appears too thick, add more meat stock. Add 1 teaspoon salt. Cut cooled meat in small cubes and shred, add to chile sauce. Simmer 5 minutes. Serve. Pour leftover cold chile in small containers and freeze.