0.5CupChile PowderPure Red Chile Powder, mix of mild, med. and hot, New Mexican, of course
1-2TbpsAncho Chile Powder
1tspApple Cider Vinegar
2CupsChicken StockHomemade is Best
Trim the fat from the pork and cut into 1/2-1 inch cubes. Melt the bacon fat in a large skillet and brown the pork in batches to avoid steaming the meat. Set the pork aside. Add the onion to skillet and sauté until translucent. Add the garlic and sauté for about 1 minute. Deglaze the skillet with 1 cup of the chicken broth.
Place the browned pork, onions and garlic, along with the remaining ingredients and the remaining 1 cup chicken broth in an ovenproof pot or covered casserole, stir to combine well, and cook for 2-2 1/2 hours or until the pork is tender.
Serve with rice and/or refried beans wrapped in a flour tortilla or taco-style in Baco bread with lettuce, avocado or guacamole, sour cream, cheese of your choice, cilantro, etc.