Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
I add a potato or two diced, because Allen likes it with potatoes.
Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!
