Carne Adovada (Red Chile and Pork Stew) Recipe – Sunset Magazine

Ingredients

• 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
• 4 cups reduced-sodium chicken broth
• 1 bay leaf