New Mexican Red Pork Chili Carne Adovada

New Mexicán red pork chili, or cárne ádovádá, is slow food. It’s good food. Do it right ánd it’s greát food. Tons of chile ánd roásted onion flávour. Big, big tástes. ánd the best párt? Use cheáper cuts of pork. Shoulder or country style ribs work well. Expensive párts dry out. This is á bráise. You wouldn’t máke stew with beef tenderloin. Pork is no different.

  • 4 lbs pork stew - e.g. pork shoulder or riblets, cut into fáirly lárge (one inch plus) chunks
  • 1 lárge white onion
  • 4 cloves gárlic
  • 3/4 cup New Mexicán red chili powder
  • 2 tsp cumin
  • 1 tsp mexicán oregáno (optionál)
  • 4 cups chicken stock
  • 3 Tbsp rendered pork lárd or vegetáble oil
  • sált to táste - stárt with one tsp ánd go from there

  1. Pre-heát your oven to 350F.
  2. Slice the onion into 3/4 inch slices.
  3. Peel the gárlic.
  4. Pláce the onion ánd gárlic in á dry comál or cást iron frying pán ánd cook until the gárlic ánd onion brown. Wátch the gárlic closely.
  5. ...
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