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Ingredients:
• 2 to 2 1/2 lbs. pork shoulder or pork butt, cut into 1 inch chunks
• 2 tbsp. vegetable oil
• 1 cup of New Mexican Red Chile powder
• 4 cups chicken broth
• 1 1/2 medium onions, chopped
• 7 cloves of garlic, chopped
• 1 tsp. salt
• 2 tsp. mexican oregano
• 1 tbsp. all-purpose flour
• 1/2 tsp. freshly ground pepper
• 1 1/2 cups water
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