Carne Adovada (Red Chile Pork Stew)

• 1 tablespoon vegetable oil
• 3 lbs pork butt, well-trimmed of fat and cut into 1-inch pieces (or shoulder)
• 2 onions, chopped
• 6 garlic cloves, chopped
• 1 teaspoon salt
• 1 tablespoon flour
• 12 teaspoon fresh ground pepper
• 1 cup ground dried new mexico chile powder
• 4 -6 cups water or 4 -6 cups broth

1. Preheat oven to 350.
2. In a large pot over medium heat, add oil.
3. When hot, add pork pieces to brown (add only enough so the pieces are in a single layer and don't touch each other; you will need to do this in batches).
4. Pork should sizzle the minute it touches the pot; if it doesn't, remove it and wait for the pot to heat up.
5. Cook, undisturbed, until well-browned on one side, about 3 minutes.
6. Turn and brown on all sides.
7. Transfer pork to a large bowl or plate and repeat with remaining batches.
8. When all pork is browned and set aside, add onions, garlic, and salt to pot.
9. Cook, stirring, until soft, about 3 minutes.
10. Sprinkle with flour and pepper and cook, stirring, until flour smells like pie crust, about 3 minutes.
11. Add ground chile and stir to combine.
12. Add 3 cups water and bring to a boil.
13. In a blender, whirl chile mixture until smooth.
14. Return to pot and add another 1 cup water and reserved pork.
15. Bring to a boil, cover, and bake 1 hour.
16. Stir, add additional 1 cup water if stew seems dry, and bake until pork falls apart with a fork and sauce is thick, about another hour.Serve hot.

vegetable oil, pork butt, onions, garlic, salt, flour, ground pepper, ground dried new mexico, water

Taken from www.food.com/recipe/carne-adovada-red-chile-pork-stew-379358 (may not work)