Provisions Carne Adovada

This classic New Mexican stew gets a flavor boost from our organic Taco Seasoning, a mix of Aji Molido (a mellow ground red Argentine chile) with cumin, paprika and other spices. The stew is even better the next day, with beans and rice or wrapped into a burrito.

Ingredients

3 pounds boneless pork shoulder, cut into 1½-inch cubes
2 tbsp. kosher salt, plus more for seasoning at the end
⅓ cup vegetable oil, divided
10 dried New Mexico or California chiles (about 2 ounces), stemmed and seeded
2 yellow onions, thinly sliced
4 garlic cloves, chopped
2 tbsp. Patagonia Provisions Organic Taco Seasoning Spice Blend
2 cups chicken broth
Toppings: chopped cilantro, chopped white onion, and crumbled queso fresco

Putting It All Together

Put the pork in a bowl, sprinkle with 2 tbsp. salt and mix to coat the pieces evenly. Chill 30 minutes to let the salt season and firm up the meat.
Heat a Dutch oven or large heavy pot over medium-high heat and swirl in 2 tbsp. of oil. Working in batches to avoid overcrowding, and adding more oil as needed, sear the pork until each piece is well browned on at least 2 sides. As pork pieces are browned, move them to a plate.
When all the pork is browned, fry chiles 1 second on each side. Add to the plate.
Add onions to the pot. Cook, stirring often, until translucent, about 5 minutes. Stir in garlic and taco seasoning and cook 1 minute.
Add toasted chiles and stir in broth, scraping the bottom of the pot to loosen any browned bits. Bring to a boil. Reduce heat to a simmer, cover, and cook until chiles soften, about 10 minutes.
Pour contents of pot into a blender. Cover top of blender with a towel (to catch any spatters) and blend until smooth.
Pour sauce back into pot and add pork. Bring to a boil over high heat, covered; then reduce heat and simmer, covered, until the pork is tender, about 2 hours. Taste and season with salt if it needs it. Let stand 10 minutes.
Serve topped with cilantro, onion and queso fresco, with beans and rice and / or tortillas on the side.