Carne Adovada

Name: Carne Adovada
Ingredients: 3 lbs pork loin (cubed into 2 inch peices); 1 tablespoon chile, caribe (crushed chile flakes); 1 cup chile, rojo; 1 cup chicken stock; 1 tablespoon Mexican oregano; 1/4 teaspoon cumin powder; 2 tablespoons red chili powder (prefferably chimayo or new mexican); 2 garlic cloves (minced); 1/2 white onion (diced); 1/4 teaspoon black pepper; 2 teaspoons red wine vinegar; salt; 2 1/2 tablespoons oil; 4 tablespoons flour

14 ingredients

5 steps

Ingredients

3 lbs pork loin (cubed into 2 inch peices)
1 tablespoon chile, caribe (crushed chile flakes)
1 cup chile, rojo
1 cup chicken stock
1 tablespoon Mexican oregano
1/4 teaspoon cumin powder
2 tablespoons red chili powder (prefferably chimayo or new mexican)
2 garlic cloves (minced)
1/2 white onion (diced)
1/4 teaspoon black pepper
2 teaspoons red wine vinegar
salt
2 1/2 tablespoons oil
4 tablespoons flour

Directions

1

Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux.
2

Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux.
3

Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender.
4

If using a crock pot cook on high for 4-6 hours.
5

Salt to taste and then serve.