The recipe - below - is a novel hybrid of Carne Adovada and Texas chili. It serves as an excellent source for burrito filling - too.
Slice the pork into 1/2 inch cubes. Chop the onion and the garlic finely.
Blot the pork cubes with paper towels to remove the excess moisture. Heat-up a Dutch oven over a medium flame. Brown the pork in bacon grease. Degrease the pan. Throw in the onions, chile sauce, wine, Mexican oregano, cumin, garlic and salt to taste. Adjust the liquid level with water to barely cover the meat/sauce mixture. Braise over a low flame for 2 hours, stirring periodically. Place heaping dollups of the meat/sauce mixture into pre-warmed flour tortillas. Top with grated, Longhorn cheese and roll up in burrito fashion. Finish off with sour cream and salsa - if desired.
Experiment with a variety of dry, mild and hot chiles to achieve the perfect blend of color and heat. (From bland to hot peppers - Ancho, Mulatto, California, New Mexican, Guajillo, cascabel, chile de arbol and chiltepin.)