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

Name: 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

www.sunset.com

Experience the rich flavors of Carne Adovada (Red Chile and Pork Stew) with pure ground dried red chiles. Perfect for chilly evenings, serve with tortillas for a authentic taste.Makes 6 servings.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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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