You’ll Need:

3/4 pound lean pork, cut into 1-inch chunks
3 to 4 tbsp roasted chili powder
3 cloves garlic, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cumin
3 cups beef stock
4 large flour tortillas

Directions : Heat a well seasoned cast-iron skillet, then add pork, (if you do not have a cast-iron skillet, use a nonstick one.). Saute pork until brown, about 10 minutes.
Combine chili powder, garlic, oregano, cinnamon, cloves, cumin, and 1 cup stock in a food processor or blender and process until ingredients form a smooth paste.
Drain fat from the skillet if necessary, then add the puree. Saute over medium heat, stirring with a spatula, until it darkens a bit, about 4 minutes.
Pour in the remaining 2 cups of stock and bring to a boil. Reduce heat, cover loosely with crumpled foil, and simmer, stirring occasionally, until pork is very tender about 50 minutes.
If the sauce becomes too thick, pour in a bit more stock or water. Serve hot with tortillas