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1. Add Ancho chilies to saucepan with water and simmer over medium heat 15 minutes.
2. Add chili's and water to blender. Puree until smooth.
3. Add vegetable oil to large skillet. Heat over medium heat.
4. Brown pork pieces on all sides.
5. Stir in chopped onion and minced garlic. Sauté until soft.
6. Stir in flour. Stir until flour browns, but does not burn.
7. Transfer pork mixture to stockpot. Stir in chile purée and chopped tomatoes.
8. Bring to a gentle boil over medium high heat.
9. Stir in beef stock and oregano.
10. Reduce heat and simmer 90 minutes.
11. Add additional beef stock if the stew gets too thin.
12. Stir in fresh lemon juice at time of serving.
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