In a stock pot or dutch oven over medium heat,
brown pork adding cooking oil if necessary. Drain
the fat and sprinkle 1 tablespoon of flour on the
pork. Mix well to coat, then add the rest of the
main ingredients. Turn heat to low and simmer for
1 to 1 1/2 hours stirring occasionally and adding
more moisture as needed. Meat should be very
tender when done. Add more flour if your sauce is
watery but it should be a thin consistency. Spoon
meat into tortillas and roll enchilada style. Top
with additional sauce and garnishes.
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