Instructions: Cut meat into bite-size pieces.

Heat 2 tablespoons oil in a large heavy skillet or Dutch oven. Add meat. Cook until browned. Add water. Cover and simmer 1 hour.

While meat is cooking, place both California and New Mexico chiles in a medium saucepan. Add water to generously cover and bring to a boil. Remove from heat and let stand until softened, 45 minutes to 1 hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup cooking broth from meat. Blend until pureed. Press puree through a sieve to remove bits of peel. Add sieved puree to meat and broth.

Mash garlic with salt to make a paste. Heat 1 tsp. of oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute. Add onion mixture, oregano and cumin to meat mixture. Cover and simmer 1 1/2 hours. Taste and add more salt if needed.

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