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8 pounds pork loin -- cut into 2 to 3-inch cubes
1/2 cup New Mexico powder chile -- (mild)
1/4 cup New Mexico chile flakes -- (mild)
2 tablespoons oregano
2 tablespoons garlic salt
2 tablespoons cumin
2 tablespoons fresh garlic -- crushed
2 tablespoons black pepper
2 Spanish onions -- chopped
2 cups broth
1/2 cup enchilada sauce -- (mild)
Put all ingredients in a Dutch oven.
Cook uncovered for 4 hours.
Turn off heat and check for tenderness, but do not stir.
Serve about 6 ounces of the meat on a flour tortilla with a large spoonful of warm enchilada sauce over the meat.
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