Durango Stew

8 ancho chiles, seeds and stems removed
1 cup water
2 to 3 pounds pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons flour
2 large tomatoes, peeled and chopped
2 to 3 cups beef stock
1/4 teaspoon dried Mexican oregano
2 tablespoons lemon juice
Salt and pepper, to taste

Cover the chiles with water and simmer for 15 minutes until they are soft. Pur�e them in a blender along with the water until smooth.

Brown the pork in the oil. Add onion and garlic and saut� until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile pur�e and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.

Add the beef stock and oregano. Cover the pan and simmer until the meat is tender, about 1 1/2 hours. The meat should be tender and the gravy quite soup. Before serving, stir in the lemon juice.