Basically, you need pork or beef for this. I used a nice rump roast of pork and hacked it into one inch cubes. Take these cubes, and toss them in a sturdy dutch oven with garlic, onion, oregano, and some salt and pepper.
Now - pour on one can of Las Palmas Chile Colorado ( http://www.mexgrocer.com/1293.html - see here for a can of it.) Add a hefty pinch of chipolte chile powder, a chipolte pepper, or a chipolte from a can. You just want a smoky undertone.
Bake at 300 until tender.
Other options -
Add a can of beans to it and you've got a full meal.
Freeze it and use it to zoot up chili.
Use it in enchiladas for filling.
Use the Las Palmas Enchilada sauce for a milder result.
Use water to wash out the can for more liquid or use a nice Mexican beer.
