Carne Adovada (Red Chile And Pork Stew) Recipe

Name: Carne Adovada (Red Chile And Pork Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 2 medium onions, chopped (about 3 cups); 6 large garlic cloves, minced; 3 tablespoons flour; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cumin; 1 teaspoon fresh ground black pepper; 3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt); 1 cup ground red dried New Mexico chile; 4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water); 1 bay leaf

Servings: persons

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt)
1 cup ground red dried New Mexico chile
4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water)
1 bay leaf

1
Preheat oven to 350u00b0. 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.
2
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.
3
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). 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 (I also added the pork bone).
4
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 season with additional salt before serving.

1744

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 2 medium onions, chopped (about 3 cups), 6 large garlic cloves, minced, 3 tablespoons flour, and more.

Yes, Carne Adovada (Red Chile And Pork Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carne Adovada (Red Chile And Pork Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions