Carne Adovada (Red Chile Pork Stew) Recipe #379358
Found this on about.com have yet to try it. My BF loves chile pork, so I thought I'd keep this here.
3 hours | 1 hour prep
SERVES 6
- 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 broth
- Preheat oven to 350°.
- 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.
- 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.
- Add ground chile and stir to combine. Add 3 cups water and bring to a boil.
- 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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5 stars