1 1⁄2 Pound, cut into 1 1/2 inch cubes reserve fat
1 1⁄2 Cup (24 tbs), broken
1⁄2 Teaspoon, crumbled
Render strips of pork fat or heat lard in Dutch oven over moderate heat.
Remove strips of fat, if used.
Add onion and garlic; brown lightly.
Add chili powder; stir well.
Push vegetables to sides of pan; brown meat on all sides.
Add tomatoes, salt, oregano, cumin, cloves, and cinnamon stick; stir well.
Bring to boil; reduce heat to low.
Cover; cook 2 hours or until meat is very tender.
Stir mixture occasionally while cooking.
If sauce is quite thin, cook uncovered last 15 to 20 minutes of cooking.