Authentic Carne Adovada Recipe, New Mexico Red Chile Pork

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2 ½ pounds Pork loin roast cubed

salt and pepper to taste

3 Tablespoons neutral oil canola or vegetable oil

subheading: For the gravy:

3 Tablespoons Butter

3 Tablespoons Flour

2 Tablespoons Chile Powder New Mexico Chimayo Red. Add more if you want more heat

2 ½ cups Chicken Broth

1 large onion chopped

2 cloves garlic chopped

1 teaspoon cumin

½ teaspoon coriander ground, dried

1 teaspoon Oregano Preferably Mexican

1 Tablespoons Molasses Not Blackstrap

2 Tablespoon Cider Vinegar Sherry Vinegar is a good choice here.

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Directions at highlandsranchfoodie.com

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