Chile Colorado con Carne

Remove stems and seeds from chile pods. Place chile pods in seive with bowl or pan underneath to hold water. Pour boiling water over chile pods and let them soak 15 minutes, allowing them to rehydrate or become soft. Remove chile pods from water, but reserve water for later. Place softened chile pods in blender or food processor. Add garlic cloves, oregano, cumin, and salt. Then take 3 cups of the reserved chile water and pour it into the blender. Pureé until you no longer see flecks of chile circling around the blender and you're left with a smooth red sauce.

In separate bowl, season meat with salt and sprinkle with enough flour to coat the outsides. Mix to combine. Heat a large saucepan or skillet with enough oil to coat the bottom of the pan. Once heated over medium high heat, add in cut pieces of meat being careful not to overcrowd the pan. You may need to do this in increments in order to allow meat to brown on all sides. Once meat is cooked, pour in red chile sauce and let it come to a boil. Then lower heat, cover, and let simmer additional 30-40 minutes until the meat becomes tender.