2-3 pound bear shoulder roast deboned
Powdered oregano
powdered cumin
Sea-salt
2 cups hearty red wine
7 cloves garlic peeled
1 onion cut in half
4 dried Pasilla-Ancho chilies (Stems and seeds removed)
4 dried New Mexico red chilies (Stems and seeds removed)
4 cups water
1 8-oz can tomato sauce
1 14.5-oz can stewed tomatoes.
Season all sides of the roast with the sea salt, oregano, and cumin and rub it into the roast. In a heated Dutch oven add 1 Tbs. olive oil, sear the roast on all sides, toss in the garlic, onion and chili peppers, Add wine and water (enough to cover the roast) and cover with a lid. Reduce heat and simmer for at least 2 hours or until the roast can easily be pulled apart by hand. When ready, remove the roast to a cutting board and allow to cool. With a slotted spoon remove the chilies, garlic and onion and place into a blender. Strain off the oil from the broth and add 1 cup of broth and tomato sauce to the blender. Blend on high to form a sauce, slowly add more broth to desired thickness. Taste and adjust the seasoning if necessary. Remove any broth left in the dutch oven and set aside. The roast should be cool enough to handle at this point- pull the meat apart and place back into the Dutch oven. Add the can of stewed tomatoes and the chili sauce, stir and reheat. Serve with Tortilla shells or Spanish rice.
