Carne Adovada with Very Chili Linguini

  • 1  pkg Rossi Pasta Very Chili Linguini
  • 2  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 3  tablespoon  all purpose flour
  • 4  tablespoon  hot or mild chili powder, as desired
  • 2  cup  warm water
  • 1  clove, garlic, finely chopped
  • 1  teaspoon  fresh oregano, finely minced
  • 1/4  teaspoon  ground cumin
  • 1  lb  pork tenderloin, cubed in medium chunks
  • 3  tomatillos, diced
  • 1  medium lime, cut into wedges
  •   salt and pepper to taste
Heat oil and flour in a large skillet on medium heat, stirring constantly and cooking flour until it is light brown. Add chili powder and then slowly add water, stirring constantly so that there are no lumps. Add garlic, oregano, cumin and salt and pepper to taste. Remove from heat. Once mixture has cooled, add pork and marinate in refrigerator for 12-24 hours. Preheat oven to 325 degrees. Place pork and marinade in a large baking pan. Cover and cook for approximately 3-4 hours. Begin cooking pasta according to package directions. Meanwhile, remove pork from oven and add tomatillos, stirring lightly. Taste check pasta for desired doneness, drain and plate immediately, spooning pork and sauce on top. Garnish with lime wedges and serve.