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Categories:
vegetable oil onions garlic flour salt ground cumin fresh ground black pepper pork shoulder ground red chicken broth bay leaf
Viewed: 41 - Published at: 8 years agoIngredients
- 3 tablespoons vegetable oil, divided
- 2 medium onions, chopped (about 3 cups)
- 6 large garlic cloves, minced
- 3 tablespoons flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fresh ground black pepper
- 3 1/2 lbs boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt)
- 1 cup ground red dried New Mexico chile
- 4 cups reduced-sodium chicken broth (I replaced some of the broth with chicken boullion and water)
- 1 bay leaf
Method
- Preheat oven to 350°. Heat 2 tablespoons oil in a 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.
- In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 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, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
- 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
