Cube about 6 pounds of lean pork roast into about 1.5 inch cubes. Add 2 cups of water, and cook over medium heat, stirring occasionally to prevent sticking.

When water evaporates, brown pork in it's own drippings, and drain. Add 1 blenderfull of red chile sauce. Cook for an additional 1.5-2 hours uncovered over medium heat. Stir occasionally to prevent sticking.

Let chile evaporate over this cooking period to a thick consistency (water may be added to prevent chile from evaporating too rapidly). About 30 minutes before dish is ready, add 1 tablespoon of crushed oregano, and about 1/4 cup chile seeds, salt to taste.

6 lbs. pork roast
Red chile sauce (see recipe)
1 tsp. crushed oregano