Carne Guisada Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result. [*]2 pounds wild hog ham or back strap, trimmed and cut in bite-size pieces[*]4 tablespoons all-purpose flour[*]2 tablespoons canola oil[*]1 large onion, chopped[*]1 cup chopped celery[*]3 or 4 jalapeños, stems and seeds removed, chopped[*]2-1/2 cups beef stock[*]2 tablespoons tomato paste[*]1/2 teaspoon ground cumin[*]2 teaspoons chili powder[/list] Preheat oven to 350°F. Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly. In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat. Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings