Carne Adovada (Red Chile and Pork Stew)

Carne Adovada (Red Chile and Pork Stew)
Photo by Annabelle Breakey

Ingredients

  • 1 cup ground dried red New Mexico chiles
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 4 cups reduced-sodium chicken broth
  • 1 ½ teaspoons salt
  • 3 tablespoons flour
  • 6 large garlic cloves, minced
  • + 4 more ingredients
    • 2 medium onions, chopped (about 3 cups)
    • 1 ½ teaspoons ground cumin
    • 3 tablespoons vegetable oil, divided
    • 3 ½ pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes

1. Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. 2. In a large bowl, stir t...

View full recipe at My Recipes

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