5 chicken adovada Recipes

vegetable oil, divided, onions, chopped (about 3 cups), garlic cloves, minced, flour, salt, ground cumin, fresh ground black pepper, boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt), ground red dried new mexico chile, reduced-sodium chicken broth (i replaced some of the broth with chicken boullion and water), bay leaf

pork butt, 1 1/2 inch cubes, hot new mexico chilies , chimayo preferred, stemmed and seeded (can use powder), chicken stock, onion, chopped, garlic cloves, cider vinegar, oregano, ground coriander, salt

pork loin (cubed into 2 inch peices), chile , caribe (crushed flakes), chile , rojo, chicken stock, mexican oregano, cumin powder, red chili powder (prefferably chimayo or new mexican), garlic cloves (minced ), white onion (diced ), black pepper, red wine vinegar, salt, oil, flour

dried red new mexico chiles, seeded, rinsed, and cut into (1-inch) pieces, chopped onion, cider vinegar, dried oregano, salt, garlic cloves, minced, fat-free , less-sodium chicken broth, boneless pork shoulder (boston butt), trimmed and cut into 1 1/2-inch cubes