Rusty pork

1 lb pork butt
1 Tbl flour
1 medium onion
2 cloves garlic
3-4 Tbl ground chile de arbol powder
1/2 Tsp ground cumin
1/2 Tsp dried Mexican oregano
black pepper
bacon grease
Chop the onions and the garlic finely. Slice the butt into 1/2 inch chunks. Dry off the chunks of pork with paper towels. In a Dutch oven, sear the hunks in hot, bacon grease. After browning, pour off the excess grease - if desired.

Sprinkle the flour in. Throw in the onions, water to barely cover the meat, chile powder, cumin, Mexican oregano and garlic. Season to taste with salt and pepper. Stir the pot until well-incorporated. Bring the liquids to a fast boil, cover, cut the heat to a slow simmer and braise for 1 - 1 1/2 hours. Stir the pot - on occasion. Serve in bowls with cheese grated overtop, or use as burrito filling.

To enhance the color of the dish, add 2 Tbl of tomato puree with the above ingredients. The flour can be omitted, and the liquids thickened with a slurry made of Masa Harina, dissolved in water.