Carne Adovada (Red Chile and Pork Stew)

Name: Carne Adovada (Red Chile and Pork Stew)
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon freshly ground black pepper; 3 Tbsps flour; 6 larges garlic cloves, minced; 2 teaspoons ground cumin; 946 milliliters reduced-sodium chicken broth; 710 milliliters medium onions, chopped (about; 2 kilograms boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes; 237 milliliters ground dried red New Mexico chiles; 2 teaspoons salt; 3 Tbsps vegetable oil, divided

Need a dairy free main course? Carne Adovada (Red Chile and Pork Stew) could be a super recipe to try. One serving contains 377 calories, 36g of protein, and 20g of fat. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. A mixture of bay leaf, boned pork shoulder, ground new mexico chiles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Preheat oven to 35

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Oven

Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes.

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Garlic

Onion

Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.

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Garlic

Onion

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Slotted Spoon

Bowl

In a large bowl, stir together flour, salt, cumin, and pepper.

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Pepper

Cumin

All Purpose Flour

Salt

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Bowl

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.

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Meat

Pork

Cooking Oil

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Pot

Transfer meat to a separate bowl as you go.

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Meat

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Bowl

Return onions and garlic to pot.

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Garlic

Onion

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Pot

Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick).

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Chili Pepper

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.

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Bay Leaves

Broth

Sauce

Pork

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Blender

Pot

Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more.

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Pork

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Oven

Pot

Remove bay leaf before serving.

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Bay Leaves

Cooking with chiles

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Chili Pepper

Ground dried red chiles are used to both season and thicken sauces (don't be intimidated by the large quantities called for; this ingredient is nothing like cayenne or supermarket chili powder, which is a blend of several seasonings). The ground chiles are sold according to heat level (from mild and sweet to quite spicy), so be sure to buy a batch that suits your taste. Look for it in Latin markets and gourmet stores, or see Finding New Mexico Chiles, (below) for mail-order sources.

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Dried Red Chili Pepper

Ground Cayenne Pepper

Seasoning

Chili Pepper

Finding New Mexico chiles

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Chili Pepper

The Chile Shop. Good source for ground dried red chiles. From $50 for 8 oz.; Santa Fe; www.thechileshop.com or 505/983-

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Dried Red Chili Pepper

Chili Pepper

Chimayo to Go. Sells ground dried red Chimayo chiles grown in southern New Mexico. $25 for 8 oz.; www.cibolojunction.com or 800/683-

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Chili Pepper

Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-

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Chili Pepper

Seeds

Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-

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Chili Pepper

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Ingredients

Servings:

bay leaf 1teaspoon

freshly ground black pepper 3Tbsps

flour 6larges

garlic cloves, minced 2teaspoons

ground cumin 946milliliters

reduced-sodium chicken broth 710milliliters

medium onions, chopped (about 2kilograms

boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes 237milliliters

ground dried red New Mexico chiles 2teaspoons

salt 3Tbsps

vegetable oil, divided

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Bodegas Naveran Brut Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.