CARNE ADOVADA (RED CHILE AND PORK STEW)

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CARNE ADOVADA (RED CHILE AND PORK STEW) image

Categories     Soup/Stew     Pork     Bake     Dinner

Yield 6 Servings

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
2 medium onions, chopped (about 3 cups)
6 large garlic cloves, minced
3 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes
1 cup ground dried red New Mexico chiles, perferably Chimayó. (Find Chimayó red chile powder at Latino markets.)
4 cups reduced-sodium chicken broth
1 bay leaf

Steps:

  • 1. Preheat oven to 350°. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. 2. In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tbsp. oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go. 3. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick). Add broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork. 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf before serving.

maya lama
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This dish is perfect for a weeknight meal. It's easy to make and it's always a hit with my family.


Fozle Rabbi__8
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I'm not a huge fan of pork, but I really enjoyed this dish. The sauce was flavorful and the pork was tender.


meyara Karki
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This recipe is a great starting point, but you can definitely make it your own by adding different spices or vegetables.


terhemba Peter
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I would make this recipe again, but I would make some changes. I would use less salt and I would add some more vegetables.


Geraldine Spinney
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This dish was okay. The pork was a bit dry, but the sauce was flavorful.


Paul Sackett
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Meh.


Shariq ahmed
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This recipe was a waste of time and ingredients. The pork was tough and the sauce was watery.


Zenzile Mcameni
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I was disappointed with this recipe. The pork was dry and the sauce was bland.


Florin Szigheti
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This dish was a bit too spicy for my taste, but I still enjoyed it. The pork was very tender and the sauce was flavorful.


Taki Taki
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I love this recipe! It's a great way to use up leftover pork. The sauce is also really versatile - you can use it on chicken, beef, or even tofu.


widley Calixte Officiel
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This dish was easy to make and turned out great. The pork was tender and juicy and the sauce was flavorful.


Adija Abdulai
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This recipe is a keeper! I love the combination of pork, red chiles, and spices. It's a great dish to serve for a party or potluck.


Sheri P
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I've made this recipe twice now and it's been a hit both times. The first time I made it, I followed the recipe exactly. The second time, I added some extra vegetables, like bell peppers and corn.


Niranjon Bormon
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This dish was absolutely delicious! The pork was so tender and the sauce was flavorful and complex, with a nice balance of sweet and spicy.