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2 pounds pork butt with fat -- cut into 1-1/2 inch cubes
2 cups water
3 tablespoons chile caribe
1 1/2 tablespoons kosher salt
4 cloves garlic -- roasted and chopped
1/3 cup chopped onion
1 teaspoon fennel seed
2 teaspoons cumin seed
1 stick cinnamon
1 tablespoon dried Mexican oregano
Put pork, water, chile, salt, garlic and onion in a heavy saucepan and bring to a low simmer. Roast spices and oregano in a dry sauté pan over medium heat until fragrant.
In a spice mill, grind spices and oregano to a powder. Add the pork and continue to simmer, uncovered, for 1-1/2 hours until tender, adding more water as needed. Increase heat and cook until all liquid has evaporated. Reduce heat slightly and continue to cook, stirring until the cubes of meat are a mahogany brown. Let cool.<
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