Carne Adovada (Red Chile Pork Stew)

1. 1

   Preheat oven to 350.

2. 2

   In a large pot over medium heat, add oil.

3. 3

   When hot, add pork pieces to brown (add only enough so the pieces are in a single layer and don't touch each other; you will need to do this in batches).

4. 4

   Pork should sizzle the minute it touches the pot; if it doesn't, remove it and wait for the pot to heat up.

5. 5

   Cook, undisturbed, until well-browned on one side, about 3 minutes.

6. 6

   Turn and brown on all sides.

7. 7

   Transfer pork to a large bowl or plate and repeat with remaining batches.

8. 8

   When all pork is browned and set aside, add onions, garlic, and salt to pot.

9. 9

   Cook, stirring, until soft, about 3 minutes.

10. 10

    Sprinkle with flour and pepper and cook, stirring, until flour smells like pie crust, about 3 minutes.

11. 11

    Add ground chile and stir to combine.

12. 12

    Add 3 cups water and bring to a boil.

13. 13

    In a blender, whirl chile mixture until smooth.

14. 14

    Return to pot and add another 1 cup water and reserved pork.

15. 15

    Bring to a boil, cover, and bake 1 hour.

16. 16

    Stir, add additional 1 cup water if stew seems dry, and bake until pork falls apart with a fork and sauce is thick, about another hour.Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.