Carne Adovada Red Chile And Pork Stew
My aunt brought me a trunk load of dried red chiles and chile powder so i have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the new mexico chile powder for california chile powder. this makes great burritos with beans and sour cream.
Steps
Preheat oven to 350.
Heat 2 tablespoons 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.
In a large bowl , stir together flour , salt , cumin , and pepper.
Add pork and toss to coat.
Return pot to medium-high heat , add remaining 1 tablespoons oil , and , working in batches , lightly brown meat on all sides , 5 to 7 minutes per batch.
Transfer meat to a separate bowl as you go.
Return onions and garlic to pot.
Sprinkle with ground chiles and cook , stirring , 2 minutes.
Add the rest of the broth , stirring to loosen browned bits from bottom of pot.
Whirl sauce in a blender until smooth.
Return sauce to pot and add bay leaf and reserved pork.
4.
Cover pot , put in oven , and cook 1 hour.
Set lid slightly ajar and cook until pork is fork-tender , about 1 hour more.
Remove bay leaf and.
Ingredients
vegetable oil, onions, garlic cloves, flour, salt, ground cumin, fresh ground black pepper, boneless pork shoulder, dried new mexico chile, reduced-sodium chicken broth, bay leaf