Carne Adovada (Red Chile Pork Stew) |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Found this on have yet to try it. My BF loves chile pork, so I thought I'd keep this here. Ingredients:
1 tablespoon vegetable oil |
3 lbs pork butt, well-trimmed of fat and cut into 1-inch pieces (or shoulder) |
2 onions, chopped |
6 garlic cloves, chopped |
1 teaspoon salt |
1 tablespoon flour |
1/2 teaspoon fresh ground pepper |
1 cup ground dried new mexico chile powder |
4 -6 cups water or 4 -6 cups broth |
Directions:
1. Preheat oven to 350°.
2. In a large pot over medium heat, add oil. 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). Pork should sizzle the minute it touches the pot; if it doesn't, remove it and wait for the pot to heat up. Cook, undisturbed, until well-browned on one side, about 3 minutes. Turn and brown on all sides. Transfer pork to a large bowl or plate and repeat with remaining batches.
3. When all pork is browned and set aside, add onions, garlic, and salt to pot. Cook, stirring, until soft, about 3 minutes. Sprinkle with flour and pepper and cook, stirring, until flour smells like pie crust, about 3 minutes.
4. Add ground chile and stir to combine. Add 3 cups water and bring to a boil.
5. In a blender, whirl chile mixture until smooth. Return to pot and add another 1 cup water and reserved pork. Bring to a boil, cover, and bake 1 hour. 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.
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