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 freshly ground black pepper; 3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes; 1 cup ground dried red New Mexico chiles, perferably Chimayo. (Find Chimayo red chile powder at Latino markets.); 4 cups reduced-sodium chicken broth; 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 freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles, perferably Chimayo. (Find Chimayo red chile powder at Latino markets.)
4 cups reduced-sodium chicken broth
1 bay leaf

1
1. Preheat oven to 350u00b0. 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
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 tbsp. 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
3. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add 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
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 before serving.

1744

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Carne Adovada (Red Chile And Pork Stew)

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