4 or 5 pork roast, cubed (some fat needs to remain attached to the meat)
12 dried chili pods
3 c. water
2 cloves garlic
1/2-1 tsp. oregano
2 tsp. salt
2 tbsp. oil
2 tbsp. flour

Rinse chili pods. Remove stems and seeds. Place water in pan and heat to boiling point, approximately 20 minutes (I leave them for 1 hour on top of the range or overnight in the refrigerator to reduce the fiber effect of the salt, garlic and oregano). Run through the blender until smooth. It will form a paste-like consistency. (More liquid might be needed.)