Slow Cooker Carne Adovada
Servings: 4
Total Time: 16 hours
Ingredients
2 pounds pork shoulder, cubed
3 TBSP vegetable oil
3 TBSP all-purpose flour
2 TBSP New Mexico red chile powder
1 TBSP ancho chile powder
1 TBSP garlic powder
2 tsp dried oregano
1 tsp cumin
1 tsp salt
optional: cornbread, cooked rice or tortillas for serving
Directions
1. Heat the oil over medium-high in a medium size saucepan.
2. Stir the flour into the oil and continue stirring until well blended.
3. Add the chile powders, garlic powder, oregano, cumin, and salt and cook while stirring, about 10 seconds.
4. Slowly pour in the water a little at a time while continuing to stir until no lumps remain.
5. Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
6. Transfer the sauce to a large bowl and let sit until it's cooled off to room temperature.
7. When sauce is cooled add the cubed pork and stir to coat. Cover the bowl and refrigerate for at least 8 hours up to 24 hours.
8. Remove pork and sauce from fridge and pour into a slow cooker. Cover the slow cooker and set to low. Cook on low for 8 to 10 hours.
9. Serve pork dish by itself like a chili or stew or serve with cooked rice or tortillas.
2. Stir the flour into the oil and continue stirring until well blended.
3. Add the chile powders, garlic powder, oregano, cumin, and salt and cook while stirring, about 10 seconds.
4. Slowly pour in the water a little at a time while continuing to stir until no lumps remain.
5. Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
6. Transfer the sauce to a large bowl and let sit until it's cooled off to room temperature.
7. When sauce is cooled add the cubed pork and stir to coat. Cover the bowl and refrigerate for at least 8 hours up to 24 hours.
8. Remove pork and sauce from fridge and pour into a slow cooker. Cover the slow cooker and set to low. Cook on low for 8 to 10 hours.
9. Serve pork dish by itself like a chili or stew or serve with cooked rice or tortillas.
