In a blender put 1 pkg of dried California pods (type of chile/not hot), seeded, 2-3 cloves garlic, a red onion (diced or chopped) and enough water so it will blend into a slurry. Blend. Take the slurry and simmer in in the bottom of the pot you will be using with a couple of tsp of olive oil or lard until it releases the aromatics in the garlic.
Then add the meat, 2 tbs of Oregano (Mexican/ stronger than Italian), S&P and water to cover, let simmer for an hour or until it simmers down to the consistency you want.
Adjust as needed for the volume you want to make, IE: double it up (or more) for several lbs of meat.