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canola oil onions garlic flour kosher salt ground cumin freshly ground black pepper pork butt red new mexico chicken broth bay leaf
Viewed: 47 - Published at: 4 years agoIngredients
- 3 tablespoons canola oil, divided
- 2 onions, chopped
- 4 large garlic cloves, minced
- 3 tablespoons flour
- 1 teaspoon Kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless pork butt, trimmed and meat cut into cubes
- 8 large dried red New Mexico chiles, seeded ground in spice grinder
- 4 cups reduced sodium chicken broth
- 1 bay leaf
Method
- Preheat oven to 350 degrees F. Heat 2 tbsp. oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and cook, stirring, until onions are golden, about 6 minutes. Add garlic and cook for an additional minute or two. 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 tbsp. oil, and working in batches, lightly brown meat on all sides. Transfer meat to a separate bowl as you go.
- Return onions and garlic to pot. Sprinkle onion mixture with ground chiles and cook, stirring for about 2 minutes. Add 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.
- Cover pot. Place in preheated oven and cook for 1 hour. Set lig slightly ajar and cook until pork is fork=tender, about 1 more hour. Remove bay leaf before serving.
- Serve over rice or in flour tortillas with sour cream.
