Carne Adovada (Red Chile Pork Stew)

Name: Carne Adovada (Red Chile Pork Stew)
Ingredients: 1 Tbsp. vegetable oil; 3 lbs. pork butt or pork shoulder, well-trimmed of fat and cut into 1-inch pieces; 2 onions, chopped; 6 cloves garlic, chopped; 1 tsp. salt; 1 Tbsp. flour or masa harisa; 1/2 tsp. freshly ground pepper; 1 cup (8 oz.) ground dried New Mexican red chile powder; 6 cups water or broth

Carne Adovada (Red Chile Pork Stew) was pinched from <a href="http://localfoods.about.com/od/southwestcooking/r/carne_adovada.htm" target="_blank">localfoods.about.com.</a>

"This carne adovada is pork stewed in a sauce of ground dried chiles. Don't be alarmed by the full cup of ground red chile powder - New Mexican red chiles are relatively mild. The stew is warming, but never gets too spicy. In New Mexico you can find carne adovada on breakfast menus, which may well be one of my favorite things about New Mexico. From experience I can tell you, however, that it makes a delicious meal any time of day. Serve carne adovada with corn tortillas and this Cabbage Slaw with Cumin Dressing or this Romaine Lettuce Pomegranate Jicama Salad alongside. Note that you want to use a fatty, "tough" cut like butt/shoulder for this stew, since the meat will become more tender from the long, slow cooking. Learn more about pork cuts here. Dried ground New Mexican red chile powder is available at Chimayo To Go...."

INGREDIENTS

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1 Tbsp. vegetable oil

•

3 lbs. pork butt or pork shoulder, well-trimmed of fat and cut into 1-inch pieces

•

2 onions, chopped

•

6 cloves garlic, chopped

•

1 tsp. salt

•

1 Tbsp. flour or masa harisa

•

1/2 tsp. freshly ground pepper

•

1 cup (8 oz.) ground dried New Mexican red chile powder

•

6 cups water or broth

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