This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Ingredients
- 6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
- 1/2 cup New Mexico powder chile
- 1/2 cup New Mexico chile flakes
- 2 tablespoons oregano
- 2 tablespoons garlic salt
- 2 tablespoons cumin
- 2 tablespoons fresh garlic, crushed
- 2 tablespoons black pepper
- 2 Spanish onions, chopped
- 2 cups broth
Directions
Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.
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By NiceyC.
on December 28, 2012
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I frequent the restaurant in Mesa., Az almost weekly. This recipe is very very close to what I order. The red Chile sauce is stronger at the restaurant but home version is equally flavorful. Make two batches., this is going to disappear quickly at your next get- together. Key: don't. stir the pork it will break into. Leave big pork chunks. that is how it is served at Low Dos Molinos.
By B.B.K. (Becker ...
"Elkhart"
on September 09, 2012
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I grew up in new mexico, this is a VERY regional dish, mexicans from mexico have no idea what carne adovada is or sopapillas, but let me tell you, bobbly flay does, this recipe rocks!!
By morgantango
on August 06, 2012
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I went to the restaurarnt, and got the recipe from them. OMG you have to try it. Beware it is HOT!!!!!
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