Caldillo de Duranguense (Durango Stew) - Fiery Foods & Barbecue Central

Ingredients

• 8 ancho chiles, seeds and stems removed
• 1 cup water
• 2 to 3 pounds pork, cut into ½ -inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons flour
• 2 large tomatoes, peeled and chopped
• 2 to 3 cups beef stock
• 1/4 teaspoon dried Mexican oregano
• 2 tablespoons lemon juice
• Salt and pepper to taste