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Carne Adovada (New Mexico Red Chile Pork Stew)

Molly Watson
  • 180 minutes
  • Serves 6

INGREDIENTS

3

lbs Pork butt or pork shoulder

6 cloves

Garlic

2

Onions

1 tbsp

Flour or masa harisa

1 cup

Mexican red chile powder, ground dried New

1/2 tsp

Pepper, freshly ground

1 tsp

Sea salt, fine

1 tbsp

Vegetable oil