This recipe was inspired by|
Servando Vasquez, of Tulsa, OK (USA) and
was featured on "You're the Chef" episode #702.
Buy this episode from WVIA.
|1 c.||red, dried hot chilies, stems and seeds removed, seeds saved for later use|
|2 lb.||pork butt, cubed|
|1/4 c.||fresh oregano, chopper|
|1/4 c.||salad oil|
|1/4 c.||flour, optional|
|as needed||salt and pepper|