Do not remove the seeds from the dried chiles.

Melt the shortening in a pot.

Stir in the flour and heat until browned, being careful not to burn.

Crumble the dried Anaheim chiles finely and add them to the pot.

Add the minced garlic and oregano, and stir.

Slowly stir in the water and heat to a simmer.

Simmer for 45 minutes, stirring occasionally.

Line an oven-proof glass pan with foil.

Place the pork in the pan and cover it with the chile sauce.

Cover the pan with a lid or foil.

Let the pork sit in the chile sauce in the refrigerator for 24 hours.

Bake the carne adovada in a 300-degree oven for 3 hours, with the foil on.

Stir occasionally during baking.

If necessary, add water to keep the pork from burning or sticking.

The dish should be moist but not runny when done.

The pork should be very tender and falling apart when finished.

If necessary, cook a little longer to achieve desired tenderness.