Xolostle

First, in a dry, preheated pot, with the stove fan on, toast your chiles. You need 8 chiles - really it seems any chile will do. Jalapenos, guajillo, chipotle, anch, New Mexican, cascabel... red hot peppers, if you're using habeneros maybe only add 3 or 4.... whatever you choose. The chiles need to be toasted until they're almost black. Maybe use tongs to turn them over. Let them cool and then cut them open and take off the stems and seeds and cut or tear into bite sized bits.

Then put some season salt on the roast and brown it. Then take the roast out of the pot and set it aside.

Add a bit more oil and saute 1 white or yellow onion, chopped into bite-sized bits, along with 6 pieces of garlic, sliced lengthwise.

Add to that a "generous pinch" of ground cumin, probably a tsp or so.

When the onions start to look done, add the chiles and 3 tbsp of flour. Mix well. (This actually works, the flour doesn't come out lumpy.)

Add 1 cup of cool stock and a tablespoon of cider vinegar. Mix well and remove from heat.

Bring another 7 or so cups of stock to a boil. Add the meat, the onion mix, 1 tbsp Mexican oregano (regular oregano will work too), and 2 bay leaves. Cook as you would a regular roast or stew. This would also be the time to add the canned tomatoes and whatever else might be good (although I have to admit it's extremely tasty just on its own.)

Serve with boiled or mashed potatoes and fresh cilantro and lime to garnish (or not if you forgot like I did).