Carne Adovada

Recipe View In a large skillet or frying pan, heat canola oil over medium heat. (2 minutes)

Recipe View Stir in all-purpose flour and cook, stirring constantly, until light golden brown, creating a roux. (5-7 minutes)

Recipe View Blend in New Mexico red chile powder, ensuring it's well incorporated into the roux. (1 minute)

Recipe View Slowly add warm water, stirring continuously to prevent lumps from forming, creating a smooth sauce. (3 minutes)

Recipe View Add minced garlic, dried oregano, and ground cumin, and salt to the sauce. (1 minute)

Recipe View Simmer the chile sauce over medium heat, allowing the flavors to meld and deepen. (15 minutes)

Recipe View Remove from heat and let the chile mixture cool slightly. (10 minutes)

Recipe View Place cubed pork stew meat in a large baking pan or Dutch oven.

Recipe View Once the chile mixture has cooled, pour it over the pork, ensuring that all the meat is thoroughly coated in the sauce.

Recipe View Marinate the pork in the chile sauce in the refrigerator for at least 12 hours, or preferably overnight, to allow the flavors to penetrate the meat. (12 hours)

Recipe View Preheat oven to 325 degrees F (165 degrees C). (15 minutes)

Recipe View Cover the baking pan or Dutch oven tightly with a lid or aluminum foil.

Recipe View Bake the pork in the preheated oven for at least 4 1/2 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork. (4.5 hours)

Recipe View Remove from oven and let rest for 15 minutes before serving.