• 2 Tbsps. olive oil
• 1/3 lb. lean pork loin, minced
• 1 medium onion, diced
• 2 Tbsps. garlic, pureed
• 1/3 cup Chimayo chili powder
• 32 oz. rich chicken stock
• 8 oz. demi-glace (or rich beef stock)
• 3 oz. tomato paste (1/2 of a 6-oz. can)
• 1/2 cup dry red wine
• 1 bay leaf
• 1/2 tsp. cumin, ground
• Pinch leaf oregano
• 2 Tbsps. Fine Ground corn flour mixed well with 2 Tbsps. clarified butter to form a roux

In a medium saucepan over medium-high heat, add oil and heat.
Add minced pork and onion. Saute until onion becomes transparent.
Add garlic and chili powder and stir well. Saute About 2 minutes.
Stir in red wine, and reduce for about 5 minutes. Stir in chicken and beef stock.
Add paste, bay leaf, cumin and oregano.
Bring to a boil, then reduce to a steady simmer and reduce approximately 40 minutes.
Adjust seasoning for salt and spice.
Thicken gradually in stages using a small dab of the corn flour roux on the end of a wire whisk.(add gradually as a corn flour roux will thicken faster than the conventional equivenlent. Makes about six cups. Freeze any leftover.