new mexican red pork chili carne adovada

• servings: 8 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

4 lbs pork stew (- e.g. pork shoulder or riblets, cut into fairly large, one inch plus chunks)

1 large white onion

4 cloves garlic

3/4 cup New Mexican red chili powder

2 tsp cumin powder

1 tsp mexican oregano (optional)

4 cups chicken stock

3 Tbsp rendered pork lard (or vegetable oil)

salt to taste (- start with one tsp and go from there)

Directions

Pre-heat your oven to 350F.

Slice the onion into 3/4 inch slices.

Peel the garlic.

Place the onion and garlic in a dry comal or cast iron frying pan and cook until the garlic and onion brown. Watch the garlic closely.

Coarsely chop the onion and combine it with the chili powder, cumin, mexican oregano if using and 2 1/2 cups chicken stock in a blender. Puree completely. Set aside.

In a high sided pot large enough hold all the pork melt two Tbsp of lard or vegetable oil and brown the meat in batches. Brown it thoroughly. Take the time. It's worth it.

Remove meat from the pan and add a third Tbsp of lard or oil. Transfer the chili mixture to the pan and fry, stirring constantly for 5-7 minutes. The mix will bump so don't wear nice clothes when you make this.

When the oil starts to separate (or after 7 minutes) return the pork to the pot and add enough chicken stock to cover the pork - about another 1 1/2 cups. Stir thoroughly.

Add a tsp of salt and bring to a simmer on the stove.

Cover and place the preheated oven.

Start testing for tenderness after the first hour. It will likely take around 90 minutes but results vary. You are done when the pork is tender.

Adjust salt.

Serve with pinto beans, tortillas and garnishes of your choice.

Nutrition

• Calories: 344 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 93 mg
• Sodium: 506 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 33 g