This Carne Adovada: New Mexico Red Chile Pork Stew is a great dish to make for a crowd. It is healthy, wholesome and warming. Don’t be alarmed by the amount of chile powder in the recipe – New Mexico chile is quite mild. If you prefer more of a kick to your dishes, you can add extra chile powder. Likewise, if you are after something milder, add a bit less.
Start by making the chile base by frying some onion, garlic and salt with some flour, pepper and chile powder. Add water and bring to a boil. Blend the mixture before adding the pork and transferring the stew to a hot oven. Bake in the oven for 2 hours until the pork is falling apart.
To make Carne Adovada: New Mexico Red Chile Pork Stew, you will need the following ingredients: Stew?
Preheat the oven to 350 °F.
Heat oil over medium heat in a large heavy-bottomed pot or Dutch oven.
Add the pork pieces to the pot in a single layer. Cook the pork, for about 3 minutes on each side until it is nicely browned all over. Transfer the pork to a plate and repeat until all the pieces are browned.
Cook the onions, garlic, and salt in the pot for about 3 minutes until soft. Sprinkle with flour and pepper. Cook for 3 more minutes while stirring.
Add the ground chile powder and stir to combine. Pour 4 cups of water and bring to a boil.
Using a hand-held immersion blender, blend the chile mixture until smooth.
Add the pork and another cup of water to the blended mixture. Bring to a boil.
Cover the pot and place it in the preheated oven for one hour.
After baking for an hour, take the pot out of the oven and stir the stew. If it seems dry add more water.
Return the covered pot to the oven and bake for another hour until the meat is tender and falling apart.
Serve this stew hot with steamed rice.
Carne Adovada: New Mexico Red Chile Pork Stew is super comforting and wholesome. The whole family will love it! Come back to leave a review if you make this one.
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