Carne Adovada Recipe

Name: Carne Adovada Recipe
Ingredients: 2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin); 2 tablespoon olive oil; 3 tablespoons olive oil (divided); 1 large onion (chopped); 1 poblano pepper (chopped); 2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter)); 4 cloves garlic (chopped); 2 tablespoons flour; 3 cups chicken broth; Juice from 1 orange; 3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)); 1 teaspoon oregano; 1 teaspoon coriander; 1/2 teaspoon cumin; Salt and pepper to taste; 2 tablespoons apple cider vinegar; 1 tablespoon honey (or more to taste)

"This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!..."

INGREDIENTS

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2 1/2 pounds pork shoulder (pork butt, cut into chunks - Or you can use pork loin)

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2 tablespoon olive oil

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3 tablespoons olive oil (divided)

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1 large onion (chopped)

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1 poblano pepper (chopped)

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2 small jalapeno peppers (chopped (optional, for more heat, or use a serrano pepper for hotter))

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4 cloves garlic (chopped)

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2 tablespoons flour

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3 cups chicken broth

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Juice from 1 orange

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3/4 cup New Mexico red chili powder (like Chimayo (or use dark red chili powder, or ancho, pasilla, or both))

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1 teaspoon oregano

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1 teaspoon coriander

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1/2 teaspoon cumin

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Salt and pepper to taste

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2 tablespoons apple cider vinegar

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1 tablespoon honey (or more to taste)

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