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Carne Adovada (New Mexico Red Chile Pork Stew)
Ingredients
  • 1 tablespoon vegetable oil
  • 3 pounds  pork butt or  pork shoulder, well-trimmed of fat and cut into 1-inch pieces
  • 2 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon fine sea salt
  • 1 tablespoon flour, or  masa harina
  • ½ teaspoon freshly ground pepper
  • 1 cup (8 ounces) New Mexican red chile powder
  • 5 to 6 cups water, divided
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