- 1 tbsp Vegetable oil
- 3 lb Porkbutt (or pork shoulder, well-trimmed of fat), cut into 1-inch pieces
- 2 Onionchopped
- 6 cloves Garlicchopped
- 1 tsp Sea salt
- 1 tbsp All-purpose flour
- ½ tsp Black pepper
- 1 cup New Mexican red chile powderground dried
- 5-6 cups Waterdivided
Carne Adovada: New Mexico Red Chile Pork Stew
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:
So, how do you make Carne Adovada: New Mexico Red Chile Pork Stew?
Steps to make Carne Adovada: New Mexico Red Chile Pork Stew
Preheat the oven to 350 °F.
Heat the oil
Brown the pork in batches
Cook onions and sprinkle with flour
Add chile powder and water
Blend the chile mixture
Add pork and water
Cook in the oven