Here's a real simple recipe from New Mexico.
Cut 1lb of pork shoulder into bite size pieces and brown the meat in
it's own fat with some salt and pepper. When brown add a large crushed
garlic clove and soften it but don't brown. Add 2 tbs of powdered New
Mexico chile or the pulp from one small package of dried NM chile pods.
Add pinch of Mexican oregano. Add broth to cover and simmer in a
covered pot for 1 hour. Remove lid and reduce until sauce starts to
thicken. Serve with tortillas, beans etc.

D.M.