Red Chile and Pork Stew

By á-47

Ingredients

• 3 Tbsp. vegetable oil, divided
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 3 Tbsp. flour
• 1 1/2 tea. salt
• 1 1/2 tea. cumin
• 1 tea. pepper
• 3 1/2 lb. boned pork shoulder (butt), fat trimmed and cut into 1 1/2" cubes
• 1 cup ground dried mild red New Mexico chiles
• 4 cups chicken broth
• 1 bay leaf

Preparation

Step 1

Preheat oven to 350 degrees.

Heat 2 tbsp. oil in large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.

Stir together flour, salt, cumin, and pepper in a large 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, 5-7 minutes per batch. transfer meat to a separate bowl as you go.

Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, about 2 minutes (mixture will be thick). Add broth and, using a wooden spoon or spatula, scrape up any browned bits from bottom of pot.

Transfer contents of pot to a blender (in batches, if necessary) and puree until smooth. Return sauce to pot and add bay leaf and reserved pork.

Cover pot, put in oven, and cook 1 hour.

Set lid of pot slightly ajar and continue cooking until pork is fork-tender, about 1 hour more.