Instructions: Cut the meat into several large pieces. Cook the reserved fat and trimmings in a saucepan large enough to hold all the meat at once. Cook until about 1 tablespoon of the fat has been rendered (working with quantities for 4 servings, adjust as required). Discard the trimmings and fat. Add the meat, garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.

Boil gently, uncovered, for 1 1/2-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon and allspice while the meat is cooking. The stock should cook down to a thick, rich sauce. Once the meat is tender, remove it from the sauce and cut it into bite-sized pieces. Return the meat to the sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad, Mexican rice and flour tortillas.

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